White Wine Garlic Pan Sauce

15 mins
Serves 1
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Directions

  1. 1Add some butter to the same pan where the protein was cooked, over medium heat.
  2. 2Add some butter to the same pan where the protein was cooked, over medium heat.
  3. 3Add some butter to the same pan where the protein was cooked, over medium heat.
  4. 4Add one chopped shallot and sauté until translucent, making sure to salt as you go.
  5. 5Add one chopped shallot and sauté until translucent, making sure to salt as you go.
  6. 6Add one chopped shallot and sauté until translucent, making sure to salt as you go.
  7. 7Add freshly minced garlic.
  8. 8Add freshly minced garlic.
  9. 9Add freshly minced garlic.
  10. 10Sauté for another two minutes.
  11. 11Sauté for another two minutes.
  12. 12Sauté for another two minutes.
  13. 13Deglaze with one cup of Sauvignon Blanc white wine.
  14. 14Deglaze with one cup of Sauvignon Blanc white wine.
  15. 15Deglaze with one cup of Sauvignon Blanc white wine.
  16. 16Bring up to a simmer and reduce by half, making sure to scrape off all the brown bits on the pan.
  17. 17Bring up to a simmer and reduce by half, making sure to scrape off all the brown bits on the pan.
  18. 18Bring up to a simmer and reduce by half, making sure to scrape off all the brown bits on the pan.
  19. 19Once very thickened, add one cup of chicken stock.
  20. 20Once very thickened, add one cup of chicken stock.
  21. 21Once very thickened, add one cup of chicken stock.
  22. 22Season with salt.
  23. 23Season with salt.
  24. 24Season with salt.
  25. 25Bring up to a simmer again and reduce by half again (this takes about 5 to 10 minutes to reduce).
  26. 26Bring up to a simmer again and reduce by half again (this takes about 5 to 10 minutes to reduce).
  27. 27Bring up to a simmer again and reduce by half again (this takes about 5 to 10 minutes to reduce).
  28. 28Once thickened, reduce the heat to low and stir in three tablespoons of cold butter.
  29. 29Once thickened, reduce the heat to low and stir in three tablespoons of cold butter.
  30. 30Once thickened, reduce the heat to low and stir in three tablespoons of cold butter.
  31. 31Stir the cooked protein back into the sauce to warm up.
  32. 32Stir the cooked protein back into the sauce to warm up.
  33. 33Stir the cooked protein back into the sauce to warm up.
  34. 34Top with some minced parsley.
  35. 35Top with some minced parsley.
  36. 36Top with some minced parsley.
  37. 37Bring up to a simmer and then serve.
  38. 38Bring up to a simmer and then serve.
  39. 39Bring up to a simmer and then serve.

Ingredients

  • butter
  • butter
  • butter
  • 1 chopped shallot
  • 1 chopped shallot
  • 1 chopped shallot
  • freshly minced garlic
  • freshly minced garlic
  • freshly minced garlic
  • 1 cup Sauvignon Blanc white wine
  • 1 cup Sauvignon Blanc white wine
  • 1 cup Sauvignon Blanc white wine
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • salt
  • salt
  • salt
  • 3 tablespoons cold butter
  • 3 tablespoons cold butter
  • 3 tablespoons cold butter
  • minced parsley
  • minced parsley
  • minced parsley

Equipment

panwooden spoontongsladle

Tips

  • Salt as you go when sauteing the shallots.
  • Scrape off all the brown bits on the pan when reducing the white wine.
  • Adding cold butter at the end makes the sauce creamy, emulsifies and thickens it.