Red Wine Pan Sauce
photo by Dr. Jenny
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2/3 cup
- Serves:
- 4
ingredients
- 4 tablespoons unsalted butter
- 1⁄4 cup finely chopped shallot
- 1 cup low sodium beef broth or 1 cup chicken broth
- 3⁄4 cup red wine
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard, preferably grainy
- kosher salt & freshly ground black pepper
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)