FRASER ELISABETH TAN, PHD

Red Wine Pan Sauce

Best with steak or pork chops.

VEG* EF

Ingredients

  • 1 large shallot, minced
  • ½ cup red wine
  • ¾ cup chicken broth
  • 2 teaspoons packed brown sugar
  • 3 tablespoons unsalted butter, cut into 3 pieces and chilled
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon balsamic vinegar
  • Salt and pepper

Directions

  1. Pour off all but 2 teaspoons fat from pan used to cook meat.
  2. Add shallot to pan and cook over medium-high heat, stirring frequently, until softened, 1 to 2 minutes.
  3. Add wine and simmer rapidly, scraping up any browned bits, until liquid is reduced to glaze, about 30 seconds.
  4. Stir in broth and sugar and simmer until reduced to 1/3 cup, 4 to 6 minutes. Stir in any accumulated meat juices.
  5. Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy.
  6. Stir in rosemary and vinegar. Season with salt and pepper to taste, spoon over meat, and serve.

Source: Cook's Illustrated