Directions
- 1Add some butter to the same pan where the protein was cooked, over medium heat.
- 2Add one chopped shallot and sauté until translucent, making sure to salt as you go.
- 3Add freshly minced garlic.
- 4Sauté for another two minutes.
- 5Deglaze with one cup of Sauvignon Blanc white wine.
- 6Bring up to a simmer and reduce by half, making sure to scrape off all the brown bits on the pan.
- 7Once very thickened, add one cup of chicken stock.
- 8Season with salt.
- 9Bring up to a simmer again and reduce by half again (this takes about 5 to 10 minutes to reduce).
- 10Once thickened, reduce the heat to low and stir in three tablespoons of cold butter.
- 11Stir the cooked protein back into the sauce to warm up.
- 12Top with some minced parsley.
- 13Bring up to a simmer and then serve.
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 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.
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