Basic Reduction Sauce

Name: Basic Reduction Sauce
Ingredients: 2 tablespoons minced shallot, onion or scallion; 3 cups stock or water; 2 tablespoons softened butter or olive oil (optional); Salt and freshly ground black pepper

4 ingredients

9 steps

Ingredients

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Directions

1

Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there).
2

Place the roasting pan over high heat.
3

(Use two burners if the pan is large.)
4

Add the shallot and cook, stirring, until it softens, about 1 minute.
5

Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan.
6

Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates.
7

(This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
8

Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition.
9

Taste and season if necessary with salt and pepper, then serve with the meat.