Pan sauce
- Red wine100 g1 part
- chicken stock100 g1 part
- Butter30 g2 spoonfuls
- Shallots, minced1/4
- Cornstarch slurryas needed
- Parsley, mincedto taste
- Black Pepperto taste
- Saltto taste
Step 3: Make the pan sauce
Turn the heat down to medium. Add the minced shallot and for 30 seconds.
Pour in the red wine to the pan and bring to a rapid . the red wine by about 1/2, roughly 2-3 minutes.
Once the wine has been reduced, add the chicken stock and reduce it again by half.
Turn the heat to low and add the butter. Stir and melt the butter so it emulsifies into a cohesive sauce.
If you want the sauce thicker add a splash of the cornstarch (equal parts cornstarch and water) with the heat on to thicken.
Step 3: Make the pan sauce
Pan sauce
- Red wine100 g1 part
- chicken stock100 g1 part
- Butter30 g2 spoonfuls
- Shallots, minced1/4
- Cornstarch slurryas needed
- Parsley, mincedto taste
- Black Pepperto taste
- Saltto taste
Turn the heat down to medium. Add the minced shallot and for 30 seconds.
Pour in the red wine to the pan and bring to a rapid . the red wine by about 1/2, roughly 2-3 minutes.
Once the wine has been reduced, add the chicken stock and reduce it again by half.
Turn the heat to low and add the butter. Stir and melt the butter so it emulsifies into a cohesive sauce.
If you want the sauce thicker add a splash of the cornstarch (equal parts cornstarch and water) with the heat on to thicken.