Target: 6 × 4 inches · landscape

Red Wine Pan Sauce

17 min · 4 servings

Ingredients

□ 1 tbsp unsalted butter

□ 1 small shallot, finely minced (about 2 tbsp)

□ 1/4 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup dry red wine

□ 3/4 cup low-sodium beef stock

□ 1 tsp fresh thyme leaves

□ 2 tbsp cold unsalted butter, cut into 4 cubes

1. Mince shallot and strip thyme. Soften shallot in 1 tbsp foaming butter over medium heat without browning.

2. Add wine over medium-high, scrape up any fond, and reduce to about 2 tbsp.

3. Add stock and thyme; simmer until reduced by half and lightly coats a spoon, then remove thyme stems.

4. Off heat, whisk in cold butter cubes one by one. Season with salt and pepper; keep glossy by avoiding a boil.

Cook’s note: Stop when sauce lightly coats a spoon; it thickens as cold butter emulsifies.