Recipe: Basic deglazing sauce
SWEAT: Toss some shallots in the bit of fat and cook until tender. (Rick Loomis / Los Angeles Times)
Total time: 15 minutes
Servings: Makes 1 cup
Note: You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results.
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
Freshly ground pepper
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.
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.
3. Add 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.
Each tablespoon: 45 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 7 mg. sodium.
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