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Red-Wine Pan Sauce

Scott Phillips

Yield: Yields about 2/3 cup.



  • 4 Tbs. unsalted butter
  • 1/4 cup finely chopped shallots
  • 1 cup lower-salt beef or chicken broth
  • 3/4 cup red wine
  • 1 Tbs. balsamic vinegar
  • 2 tsp. Dijon mustard, preferably grainy
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 75
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • In a medium sauté 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.

    Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.


Rate or Review


  • User avater
    Amy | 08/30/2008

    Excellent with the blue cheese burgers in the same article. We served the burgers & sauce with rosemary focaccia on the side, and it was a great match. I could tell my son (22) was "iffy" about the sauce idea, but he loved it as much as everyone else.

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