Red Wine Pan Sauce

A small-batch red wine pan sauce builds flavor from softened shallot, reduced wine, and concentrated stock, then turns glossy with cold butter.

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

Small skillet · Wooden spoon · Whisk

Keep the emulsion glossy

Add cold butter gradually off heat; boiling after the butter goes in can separate the sauce.

Use as a standalone sauce

Spoon over roasted vegetables if desired, or serve the sauce on its own at the table.

01. Mince the shallot, strip the thyme leaves, and keep the finishing butter cold in four cubes.

02. Foam 1 tbsp butter over medium heat, then stir the shallot until translucent and soft without browning.

03. Raise the heat to medium-high, add wine, and scrape up any fond; a clean skillet works too.

04. Boil the wine until about 2 tbsp remain and its raw aroma has faded.

05. Add stock and thyme; simmer until reduced by about half and a spoon drawn through the sauce leaves a brief clear track.

06. Remove thyme stems and stop while the sauce still pours easily; simmer a little longer only if it looks broth-thin.

07. Take the skillet off the heat and whisk in cold butter one cube at a time for a smooth emulsion.

08. Season with salt and pepper, then serve right away; warm gently with whisking if needed, without boiling.