red wine & balsamic sauce with rosemary – for beef and pork
l large shallot, minced (about 4 tbsps.)
l tbsps. balsamic vinegar
l/2 cup red wine
3/4 cup chicken broth
l tsp. minced fresh rosemary leaves
3 tbsps. cold butter cut into 3 pieces
s&p
Cognac& Mustard sauce – for beef, pork and poultry
l large shallot minced (about 4 tbsps.)
l/3 cup cognac or brandy
l cup chicken broth
l tsp. chopped fresh thyme leaves
2 tbsps. cold butter cut into 2 pieces
l tbsps. dijon mustard
s&p
Vermouth & Tarragon sauce – for poultry and fish
l large hallot micned (about 4 tbsps.
l/2 cup dry vermouth or dry white wine
3/4 cup chicken broth
l-l/2 tsp. chopped fresh tarragon leaves
3 tbsps. cold butter cut into 3 pieces
s&p
Instructions: Pour off all but 2 tsp. fat from skillet after sauteeing meat or poultry – add shallot and cook, stirring frequently, until softened aobut l-l/2 mins., adjusting heat if necessary. Deglaze with liquid ingredients; reduce to l/2 cup. Whisk in herbs and butter (and mustard); season to taste with s&p.