Chef John Ash's Simple Pan Deglazing Sauce

Remove cooked seafood from pan; set aside and keep warm. Place shallots in the pan and sauté over moderate heat until softened but not browned, about 3 minutes. Add the wine and stock; stir to scrape up any browned bits. Turn heat to high and boil down until mixture is almost syrupy, about 5 minutes. Remove from heat and whisk in butter one tablespoon at a time. Sauce will thicken and become shiny. Whisk in herbs, season with salt and pepper and serve immediately.

Variations: 
o Add 1/3 cup heavy cream with the wine and stock, and reduce as above. 
o Add 1-2 Tablespoons Dijon-style mustard along with the wine, stock and cream, if using, and reduce. 
o Add 1-2 teaspoons finely grated lemon zest with the herbs. 
o Substitute dry vermouth for some or all of the wine. 


© John Ash