Pan Sauce for Meat

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  • 1 tablespoon unsalted butter
  • 2 tablespoons shallots, finely chopped
  • 1 1/2 cups wine or beer (1 12-ounce bottle)
  • 3/4 cup stock (chicken stock for chicken and pork dishes, beef stock for beef and lamb, or vegetable stock)
  • 2 teaspoons Dijon or whole-grain mustard
  • 2 teaspoons fresh herbs, finely chopped
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground pepper to taste


After searing meat in a skillet, remove to a cutting board. While it rests, add 1 tablespoon butter and the shallots to the same skillet (don't clean skillet). Sauté until shallots are translucent and tender. Add beer or wine and scrape the bottom of the pan to get browned bits. Add stock, mustard and herbs and stir well. Add juices that have accumulated from the resting meat, if any. Turn up the heat and gently boil until liquid is reduced by half and has thickened. Remove from heat and whisk in remaining tablespoon butter. Season to taste with salt and pepper.
Sauce can be strained for a more elegant presentation or served as is. Serve warm over pan-seared meat.

Other options: Add 1/2 cup finely chopped fresh fruit or vegetables ( like apples, fennel, mushrooms, etc.) to the pan with the shallots; or 1/3 cup rehydrated, chopped dried fruit (like cranberries, apricots or cherries) in the same way.
Recipe from Central Market Shoreline - Culinary Resource Center
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