Instruction​

This sauce can (and should) be made any time you prepare a cut of meat in a stainless steel pan. Once your meat is removed from the pan to rest, there should be leftover bits in the pan called "fond" that you can turn into this amazing sauce. (You can use other types of pans as well, but stainless steel will produce the most fond.)

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• While your meat is resting, turn the pan to a medium heat and add:

  • A splash of olive oil

  • finely chopped shallots​

  • minced garlic

• Saute the shallots and garlic for a bit, then add a teaspoon of flour and stir it around to cook out the raw taste of the flour

• Add 1/2 cup of wine

• Reduce until large bubbles form

  • This indicates that the wine is dry

• Add a 1/2 cup of stock

• Whisk vigorously, scraping the meat bits off the bottom of the pan, until the sauce is emulsified

• Reduce until it is thick enough to coat the back of a spoon

  • If the sauce looks greasy or broken, add a splash of water

  • The splash of water trick can be done multiple times to re-set your sauce if it needs adjusting

• Once thickened, add fresh herbs such as parsley​​

• Turn the heat to low and finish with a knob of butter, stirring until incorporated to give the sauce a silky sheen​