James Peterson

Butter-Thickened Made-to-Order Red Wine Sauce

Preparation info
  • yield: 4 to 6 tablespoons , enough sauce to accompany

    2

    servings of meat
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

steak, lamb chops, pork chops, or the like 2

Method

  1. Sauté the meat in the oil or fat in a heavy-bottomed sauté pan. When the meat is done, transfer it to a plate and discard the fat in the sauté pan.
  2. Pour the wine into the sauté pan and reduce it by half.
  3. Add the stock and reduce until it takes on a syrupy consistency, or simply stir in the glace de viande.
  4. Whisk in the butter and bring the s