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.