Zutaten für Red Wine Pan Sauce
- Unsalted Butter
- Shallot
- Low Sodium Beef Broth
- Red Wine
- Balsamic Vinegar
- Dijon Mustard
- Kosher Salt & Freshly Ground Black Pepper
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Zubereitung von Red Wine Pan Sauce
- Mince the shallots. In a medium sauté pan, melt 1 tablespoon of butter over medium heat.
- Add the minced shallots and cook, stirring frequently, until softened but not browned (about 2 minutes).
- Add the beef broth (or chicken broth), red wine, red wine vinegar, and Dijon mustard to the pan.
- Increase the heat to high and bring the mixture to a boil, stirring constantly.
- Reduce the heat to medium-high and let the sauce simmer, stirring occasionally, until it reduces to about 1/2 cup (approximately 9 minutes).
- Remove the pan from the heat and whisk in the remaining 3 tablespoons of butter until the sauce is smooth and glossy.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite steak or grilled chicken.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
36g
Carbs
1g
