{(rater>id=100|name=red wine pan sauce|type=rate|headline=off)}
Preheat: °
Yield: 2/3 cup
Prep: 0:00
Wait: 0:00
Cook: 0:00
Ingredients
4 Tbs. unsalted butter
1/4 cup finely chopped shallots
1 cup lower-salt beef or chicken broth
3/4 cup red wine
1 Tbs. balsamic vinegar
2 tsp. Dijon mustard, preferably grainy
Kosher salt and freshly ground black pepper
Directions
In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.