Basic Deglazing Sauce Recipe - Cooking Index
Basic Deglazing Sauce Recipe - Cooking Index
| 2 | Shallots - minced (large) | |
| 3 | Branches thyme | |
| 2 cups | 474ml | Red wine |
| 1 cup | 237ml | Veal stock |
| 2 tablespoons | 30ml | Very cold unsalted butter - cut into small bits |
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
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.
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.
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.
This recipe yields 1 cup.
Each tablespoon: 45 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 7 mg. sodium.
Source:
The Los Angeles Times, 11-17-2004
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.