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French · Sauce / condiment
Red Wine Pan Sauce
A five-minute sauce for seared steak or lamb chops: shallot, stock, red wine and Dijon reduced over the pan's fond, then finished with cold butter, parsley and a drop of lemon. A pinch of flour keeps it from breaking.
- YieldAbout 240 ml; serves 4
- Hands-on12 min
- Total12 min
- Difficulty
Ingredients
- 1medium shallot, finely minced
- 55 gunsalted butter, 15 g soft, 40 g cold and diced
- 1 tspplain (all-purpose) flour
- 240 mllow-sodium chicken stock
- 240 mldry red wine
- 1 tbspDijon mustard
- 1 tbspfresh flat-leaf parsley, minced
- 1 tspfresh lemon juice
- to tastekosher salt and freshly ground black pepper
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