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French · Sauce / condiment
Porcini-Vermouth Pan Sauce
A quick sauce built in the pan after searing steak, pork or chicken: dried porcini steeped in stock, shallot, vermouth and a touch of tomato paste reduced hard, then swirled with cold butter and lemon for a deep, woodsy gloss.
- YieldMakes about 240 ml; serves 4
- Hands-on30 min
- Total50 min
- Difficulty
Ingredients
- 14 gdried porcini mushrooms, about 3/4 cup
- 360 mlhomemade or low-sodium chicken stock, 1 1/2 cups
- 1large shallot, minced (about 1/4 cup)
- 55 gunsalted butter, 4 tablespoons, cold, cut in cubes
- 1 tspplain (all-purpose) flour
- 1 tspsoy sauce
- 120 mldry vermouth, 1/2 cup
- 1 tsptomato paste
- 1 tspfresh lemon juice
- 1 tspfresh thyme leaves, chopped
- to tastekosher salt and freshly ground black pepper
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