Red Wine Pan Sauce
Best with steak or pork chops.
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1 large shallot, minced
½ cup red wine ¾ cup chicken broth 2 teaspoons packed brown sugar 3 tablespoons unsalted butter, cut into 3 pieces and chilled 1 teaspoon minced fresh rosemary ¼ teaspoon balsamic vinegar Salt and pepper |
Pour off all but 2 teaspoons fat from pan used to cook meat. Add shallot to pan and cook over medium-high heat, stirring frequently, until softened, 1 to 2 minutes. Add wine and simmer rapidly, scraping up any browned bits, until liquid is reduced to glaze, about 30 seconds. Stir in broth and sugar and simmer until reduced to 1/3 cup, 4 to 6 minutes. Stir in any accumulated meat juices. Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Stir in rosemary and vinegar. Season with salt and pepper to taste, spoon over meat, and serve.
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