Pan-Deglazing Sauce

• 3 tablespoons minced shallots or green onions
• 1 cup (240 ml)

After sautéing food, pour off all but a couple of teaspoons of any fat from the sauté pan. Add the shallots and cook over medium heat until translucent, about 3 minutes. Add the wine and stock and stir with a wooden spoon to scrape up any browned bits from the bottom of the pan. Raise the heat to high and boil until the mixture is almost syrupy, about 5 minutes. Remove from the heat and whisk i