— Carol Haas

I'm not a hundred percent sure what recipe you're thinking about to be able to put a pad of butter swirl in. Um, you could absolutely just keep it out if they're looking to be able to add, um, just a little bit more liquid, probably a vegetable stock. Um, it's hard without knowing what sauce you're talking about. Um, it's not just coming off the top of my head, um, because a lot of sauces do have a lot of butter or is kind of a key ingredient. Um, Patrick, what was that you said there? Oh, okay. So, uh, probably that's just to kind of, uh, add a little bit of liquid basically. So your vegetable stock is probably a good thing and it's also gonna help deglaze the pan a little bit to be able to get some of the crispiness off the bottom of the pan as well too. Um, you know, if you're doing plant-based, you can always, uh, do a plant-based butter as well, but that's basically kind of an oil, um, that you're getting through that as well. So a vegetable stock is typically what I would kind of add to something like that.