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Basic deglazing sauce

Time 15 minutes
Yields Makes 1 cup
Basic deglazing sauce
(Rick Loomis / Los Angeles Times)
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.

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.

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