Wine pan sauce two ways

Tam West

A quick sauce to make after pan-frying red meat, chicken or fish.

Ingredients

1 small	Shallot, very finely chopped
125 ml	Wine, either white or red
250 ml	Beef stock
25 g	Cold butter

Directions

1. Heat a wide saucepan over a low heat and add a dash of oil and the shallot. Cook gently for 5-7 minutes until the shallot is soft and lightly golden. Increase the heat and add the white wine, reduce by half. Add the beef stock and reduce by half again.
2. Add the butter and swirl until glossy, then season before serving.

A pan sauce made straight in the frying pan without shallot

1. Pan-fry your meat then remove to a warmed plate and cover. Pour 125ml white or red wine into the pan. Begin scraping the bottom of the pan to catch all the caramelised bits. Add the stock and reduce by half.
2. Add the butter and swirl until glossy, then season before serving.

More of Kathy's recipes using wine

• Red wine rhubarb meringue pie
• Red wine bolognese sauce