Simple Pan Sauce

Simple Pan Sauce

Ingredients

  • 1 small shallot, chopped
  • 2 tsp minced garlic
  • 1/2 cup white or red wine
  • 1 cup chicken stock
  • 4 Tbsp butter
  • Salt and pepper to taste

Preparation

After you have seared your meat, remove it from the pan.

Into the pan, add the shallots and garlic, then sauté for a few minutes.

Deglaze the pan with white wine, scraping the flavorful, caramelized bits from the bottom of the pan.

Add the chicken stock and any aromatics you want to incorporate (see the list of aromatic suggestions).

Reduce the liquid by half.

Whisk in butter, season with salt and pepper, and serve.

Cook's Notes

Aromatic Suggestions

  • Chicken and fish: White wine, lemon zest and juice, thyme, rosemary, mustard, parsley, and capers.
  • Red meat: Red wine, caramelized onions, Worcestershire sauce, rosemary, thyme, parsley, fresh cracked black pepper, and pink peppercorns.

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