Red Wine Shallot Pan Sauce

381

Red Wine Shallot Pan Sauce

Ingredients

  • Ingredients
  • 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

Instructions

  • Preparation
  • 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.

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