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Garnish: Pan juices.
Garnish: The pan juices.
There were no pan juices.
Baste with pan juices briefly.
Drizzle with pan juices; serve.
Serve hot, with pan juices.
Pour some pan juices on top.
5. Baste meat with pan juices.
The pan juices make an excellent gravy.
Keep all the pan juices and vegetables.
Place on plate, along with pan juices.
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