0 recipes from contoocook and beyond

RED WINE PAN SAUCE

RED WINE PAN SAUCEFrom Cook”s Illustrated | March/April 2014Share Email Print Shopping list Add to favoritesWHY THIS RECIPE WORKS:A red wine pan sauce is a quick and easy way to make a normal seared steak or chop something special. One key is to incorporate the cooked-on juices and browned bits (called fond) left in the pan after searing; this will give the sauce a deep savory flavor. ItÕs also important to reduce theÉ read moreMAKES 1/2 CUPINGREDIENTS1 large shallot, minced1/2 cup red wine3/4 cup chicken broth2 teaspoons packed brown sugar3 tablespoons unsalted butter, cut into 3 pieces and chilled1 teaspoon minced fresh rosemary1/4 teaspoon balsamic vinegarSalt and pepperINSTRUCTIONSPour off all but 2 teaspoons fat from pan used to cook meat. Add shallot to pan and cook over medium-high heat, stirring frequently, until softened, 1 to 2 minutes. Add wine and simmer rapidly, scraping up any browned bits, until liquid is reduced to glaze, about 30 seconds. Stir in broth and sugar and simmer until reduced to 1/3 cup, 4 to 6 minutes. Stir in any accumulated meat juices. Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Stir in rosemary and vinegar. Season with salt and pepper to taste, spoon over meat, and serve.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/red-wine-pan-sauce/