Basic Red Wine Pan Sauce
Stop! Don't wash that pan! Use the browned bits stuck to the skillet to create a restaurant-quality sauce in less than 10 minutes.
Why This Recipe Works
The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Basic Red Wine Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. To finish off the sauce we added butter and some minced fresh thyme. It was important to add the butter to the sauce at the very last minute and whisk it constantly until incorporated; otherwise it would “break" and the butter floated to the top of the sauce.
© 2017 America's Test Kitchen. All rights reserved.