Simple Red Wine Pan Sauce
Servings: 20 Tbsp
Calories:
Makes about a cup of sauce.
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Ingredients
- 1 large shallot (minced)
- 4 Tbsp unsalted butter
- 1 1/2 tsp all-purpose flour
- 1 cup beef broth (can be substituted with chicken or vegetable broth)
- 1 cup dry red wine (use good quality wine)
- 1 Tbsp Dijon mustard
- 1 Tbsp minced fresh cilantro (or substitute with fresh parsley if you like)
- 1 tsp freshly squeezed lemon juice
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- After pan-cooking steaks or other meat, turn the heat down to medium and remove all but one tablespoon of fat. If there is none, add a tablespoon of butter.
- Add the minced shallots and cook, constantly stirring until softened. About 1 minute.
- Add 1 tablespoon of butter and add the flour. Continue cooking, stirring constantly for about 30 seconds.
- Slowly add the stock, the wine, and the mustard. Stir the sauce, scraping off the browned bits off the bottom of the pan with the spoon.
- Bump up the heat to high and let the sauce simmer until reduced to 1 cup, about 5 minutes.
- Remove the pan from heat and add the parsley, lemon juice, and the remaining 3 tablespoons butter and whisk until all ingredients are well combined.
- Season with salt and pepper to taste and serve with red meat.