Pan-Deglazing Sauce

Name: Pan-Deglazing Sauce
Yield: Makes about ⅔ cup (165 ml)
Cuisine: American
Ingredients: ½ cup (120 ml) chicken stock, fish stock, or vegetable stock; ½ cup (120 ml) chicken stock, fish stock, or vegetable stock; 1 cup (240 ml) dry red or white wine; 1 cup (240 ml) dry red or white wine; 3 tablespoons minced shallots or green onions; 3 tablespoons minced shallots or green onions; Salt and freshly ground pepper; 2 tablespoons finely minced fresh herbs, such as chives, parsley, basil, or a combination; Salt and freshly ground pepper; 2 tablespoons finely minced fresh herbs, such as chives, parsley, basil, or a combination; 2 tablespoons finely minced fresh herbs, such as chives, parsley, basil, or a combination; 2 tablespoons finely minced fresh herbs, such as chives, parsley, basil, or a combination; 2 tablespoons finely minced fresh herbs, such as chives, parsley, basil, or a combination; ½ cup (120 ml) chicken stock, fish stock, or vegetable stock; 3 to 4 tablespoons unsalted butter, at room temperature

Preparation info

Makes about
⅔ cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

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

Americas
United States
Sauce
Gluten-free
California

Method

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