15 minutes, plus 45 minutes reducing time
Makes 1 cup
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. While the bird or meat is roasting, you can reduce the chicken broth.
4 cups (32 ounces) low-sodium or unsalted chicken broth or stock
2 large shallots, minced
1 1/2 teaspoons fresh thyme, sage or rosemary, chopped
1 cup white wine
Freshly ground white pepper
1 tablespoon very cold unsalted butter, cut into small bits (optional)
1 to 2 tablespoons chopped Italian parsley
1. Pour the chicken broth
or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.
2. Pour out all the fat
in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.
3. Turn heat to high,
then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.
4. Add the reduced chicken broth
and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.
Each tablespoon (without butter):