Red Wine Pan Sauce
7 ingredients
2 steps
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
-
1In a medium saute 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.
-
2Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
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