Wine Reduction Sauce

By jan_ice

Ingredients

• Ingredients:
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• 1 tablespoon minced shallot or onion
• 1/2 cup dry white (for fish, poultry, or vegetables) or red (for red meats) wine
• 1/2 cup chicken, beef, or vegetable stock, or water, warmed
• 2 tablespoons softened butter (optional)
• Salt and freshly ground black pepper to taste
• A few drops of freshly squeezed lemon juice or vinegar (optional)
• Minced fresh parsley leaves for garnish
• Yield: 1/2 cup

Preparation

Step 1

Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings after cooking the meat, seafood, or poultry to add a wealth of flavor to the gravy.

Preparation:
Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there).

Turn the heat under the skillet or pan to medium-high and add the shallot and the wine.

Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.

Add the stock and repeat;

when there is just under 1/2 cup of liquid, turn off the heat.

Add the butter, a little at a time, stirring well after each addition to incorporate it.

Taste and season if necessary with salt, pepper, and lemon juice or vinegar.

Spoon this sauce over the meat, garnish, and serve.