Ingredients
- JOHN ASHS SIMPLE PAN DEGLAZING SAUCE
- This is one of the best and fastest sauces that can be made. Its delicious, and a great finish to fish that has been sauted and browned in
- a pan. The method is very simple. Youll end up with enough sauce to serve 4 easily.
- 2 Tablespoons 2 Tablespoons finely minced shallots or green onions
- 3/4 cup 3/4 cup dry red or white wine (depending on color desired)
- 3/4 cup 3/4 cup rich chicken, fish or vegetable stock
- 3 Tablespoons 3 Tablespoons softened butter
- 2 Tablespoons 2 Tablespoons finely minced fresh herbs such as chives, parsley or basil (or a combination of herbs)
- Salt and freshly ground pepper, to taste
Servings:
Units:
Instructions
- Remove cooked seafood from pan; set aside and keep warm. Place shallots in the pan and saut over moderate heat until softened but not
- browned, about 3 minutes. Add the wine and stock; stir to scrape up any browned bits. Turn heat to high and boil down until mixture is
- almost syrupy, about 5 minutes. Remove from heat and whisk in butter one tablespoon at a time. Sauce will thicken and become shiny. Whisk
- in herbs, season with salt and pepper and serve immediately.
- Variations:
- Add 1/3 cup heavy cream with the wine and stock, and reduce as above.
- Add 1-2 Tablespoons Dijon-style mustard along with the wine, stock and cream, if using, and reduce.
- Add 1-2 teaspoons finely grated lemon zest with the herbs.
- Substitute dry vermouth for some or all of the wine.
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