Chef John Ash's Simple Pan Deglazing Sauce
Prep Time: 5 Cook Time: 10
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.
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
3/4 cup dry red or white wine (depending on color desired)
3/4 cup rich chicken, fish or vegetable stock
3 Tablespoons softened butter
2 Tablespoons finely minced fresh herbs such as chives, parsley or basil (or a combination of herbs)
Salt and freshly ground pepper, to taste