Simple Pan Sauce

Here’s a sauce made in the same pan you just used to cook meat or vegetables. Keep your food warm in a low oven if necessary while you prepare the sauce. Or just add the food back to the pan with the finished sauce and heat through for a minute or so.

1 tablespoon minced shallot or onion

1/2 cup dry white (for fish, poultry, or vegetables) or red wine (for red meat)

1/2 cup chicken, beef, or vegetable stock or water, warmed

2 tablespoons softened butter (optional)

Salt and freshly ground black pepper

A few drops freshly squeezed lemon juice or vinegar (optional)

Chopped fresh parsley leaves for garnish

• Pour off all but 1 or 2 tablespoons of the cooking fat (if there are dark, nonfatty juices in the skillet or roasting pan, leave them in there).
• Turn the heat under the skillet or pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.
• Add the stock and cook, stirring, until there is just under 1/2 cup of liquid, then turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it.
• Taste and sprinkle with salt, pepper and/or lemon juice or vinegar if necessary. Sauce the meat or vegetables however you like. Garnish with parsley right before serving.

MAKES: 1/2 cup

TIME: 10 minutes