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White wine-herb sauce

Time 15 minutes
Yields Makes 1 cup
White wine-herb sauce
(Los Angeles Times)
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.

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.

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