Recipe: Basic deglazing sauce

 

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

Sea salt

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.

Copyright © 2014, Los Angeles Times
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