Red Wine Pan Sauce

Recipe by Chef PotPie
READY IN: 15mins
SERVES: 4
YIELD: 2/3 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
  • Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
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