Basic deglazing sauce
Basic deglazing sauce
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Makes 1 cup
2 large shallots, minced 3 branches thyme 2 cups red wine 1 cup veal stock 2 tablespoons very cold unsalted butter, cut into small bits Sea salt Freshly ground pepper

Step 1 Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme to the pan and sweat the shallots until golden, about 3 to 5 minutes.

Step 2 Turn heat to high, then add the red wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Let the wine reduce until a little syrupy, about 5 to 7 minutes.

Step 3Add the veal stock, and reduce by about half, about 3 to 4 minutes. Turn off the heat, add the butter and swirl it in with a wire whisk. Taste and add salt and pepper to taste. Strain the sauce into a sauceboat.

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