Red Wine Pan Sauce

Ingredients

• 1 shallot (large, minced)
• 0.5 cup red wine
• 0.75 cup chicken broth
• 2 tsp brown sugar (packed)
• 3 tbsp unsalted butter (cut into 3 pieces and chilled)
• 1 tsp fresh rosemary (minced)
• 0.25 tsp balsamic vinegar
• salt and pepper (to taste)

Steps

1. 1

   Pour off all but 2 teaspoons of fat from the pan used to cook the meat.

2. 2

   Add the minced shallot to the pan and cook over medium-high heat, stirring frequently, until softened, about 1 to 2 minutes.

3. 3

   Add the red wine and simmer rapidly, scraping up any browned bits (fond) from the bottom of the pan, until the liquid is reduced to a glaze, about 30 seconds.

4. 4

   Stir in the chicken broth and brown sugar and simmer until the liquid is reduced to 1/3 cup, about 4 to 6 minutes.

5. 5

   Stir in any accumulated meat juices from the resting meat.

6. 6

   Remove the pan from the heat and whisk in the chilled butter, one piece at a time, until melted and the sauce is thickened and glossy.

7. 7

   Stir in the minced rosemary and balsamic vinegar.

8. 8

   Season with salt and pepper to taste, spoon over the meat, and serve immediately.

Notes

Reducing the wine separately from the broth allows more alcohol to burn off, concentrating flavor compounds for a richer sauce. Always whisk in the butter off the heat to ensure the sauce emulsifies properly without breaking.

Nutrition per serving

• sauce
• pan sauce
• steak
• dinner
• savory
• quick