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Red-Wine Pan Sauce

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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

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.

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

Photo: Scott Phillips

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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