Pan Sauce Mastery

Name: Pan Sauce Mastery
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: 2 portions
Cuisine: French
Ingredients: 1 piece small shallot minced; 1 piece garlic clove minced; 60 milliliter dry red wine or sherry; 120 milliliter beef or chicken stock; 2 tablespoon cold unsalted butter cut into cubes

by Chef Nica 4.7 (76)

2 min
Prep: 8 min
Ready in: 2
Servings: Medium
Level

Soften aromatics

Pour off most fat, leaving a thin film. Over medium-high, sauté shallot 1 minute until translucent.
Deglaze

Add garlic and wine. Scrape up every bit of brown fond with a wooden spoon. Reduce until wine is almost gone, about 1 minute.
Add stock & reduce

Add stock and thyme. Simmer until reduced by half, about 3 minutes.
Mount with butter

Remove from heat. Whisk in cold butter one cube at a time until sauce is glossy and slightly thickened. Season and pour over steak immediately.

Ingredients

Batch

Units

Steps

Tips

The pan must be off the heat when you add butter — heat breaks the emulsion and you get grease.
No wine? Use sherry vinegar (1 tbsp) dissolved in extra stock.