Red Wine Sauce w/ Mustard & Thyme
Yields approximately 1/2 cup, enough to sauce
Ingredients:
* 2 medium shallots, minced
* 1/2 cup dry red wine
* 1/2 cup homemade stock (chicken, beef, lamb, or venison)
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* 3 tablespoons unsalted butter, cut into pieces
* 1 teaspoon minced fresh thyme leaves
* Salt and ground black pepper, to taste
After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. There should be some brown bits of meat or chicken in the pan leftover from the cooking. This is called fond. Leave it right where it is. Add the shallots to the pan and cook over low heat stirring frequently until the shallots are translucent.
Raise the heat to high, add wine, stock, and bring to a boil. At this time loosen any of the browned bits stuck to the pan with a wooden spoon and incorporate them into the sauce. Boil until the liquid is reduced in half.
Reduce heat to medium, add the balsamic vinegar and Dijon mustard and cook until the sauce has the consistency you like. It should be thick enough to coat regular spoon. I hesitate to give cooking times for each of these steps because the amount of heat (Btu's) varies from stove to stove.
Remove from heat and stir in butter. This will help thicken it a little more and give it a nice glossy appearance. Add the fresh thyme, season with salt and pepper to taste and serve over your main course immediately.
Yields approximately 1/2 cup, enough to sauce
Ingredients:
* 2 medium shallots, minced
* 1/2 cup dry red wine
* 1/2 cup homemade stock (chicken, beef, lamb, or venison)
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* 3 tablespoons unsalted butter, cut into pieces
* 1 teaspoon minced fresh thyme leaves
* Salt and ground black pepper, to taste
After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. There should be some brown bits of meat or chicken in the pan leftover from the cooking. This is called fond. Leave it right where it is. Add the shallots to the pan and cook over low heat stirring frequently until the shallots are translucent.
Raise the heat to high, add wine, stock, and bring to a boil. At this time loosen any of the browned bits stuck to the pan with a wooden spoon and incorporate them into the sauce. Boil until the liquid is reduced in half.
Reduce heat to medium, add the balsamic vinegar and Dijon mustard and cook until the sauce has the consistency you like. It should be thick enough to coat regular spoon. I hesitate to give cooking times for each of these steps because the amount of heat (Btu's) varies from stove to stove.
Remove from heat and stir in butter. This will help thicken it a little more and give it a nice glossy appearance. Add the fresh thyme, season with salt and pepper to taste and serve over your main course immediately.
