Directions
- 1Add butter to the same pan you just cooked your protein in over medium heat.
- 2Add one chopped shallot and sauté until translucent.
- 3Salt as you go.
- 4Add freshly minced garlic and sauté for two minutes.
- 5Deglaze with one cup Sauvignon Blanc white wine.
- 6Bring up to a simmer and reduce by half, scraping off all the brown bits on the pan.
- 7Add one cup of chicken stock and season with salt.
- 8Bring up to a simmer again and reduce by half.
- 9Once thickened, reduce the heat to low and stir in three tablespoons of cold butter.
- 10Stir your protein back in to warm up.
- 11Top it with some minced parsley, bring up to a simmer, and then serve it.
Ingredients
- butter
- 1 chopped shallot
- freshly minced garlic
- 1 cup Sauvignon Blanc white wine
- 1 cup chicken stock
- salt
- 3 tablespoons cold butter
- minced parsley
Equipment
panwooden spoonladletongs
Tips
- Salt as you go.
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