Pan sauces are among the easiest ways to make a flavorful accompaniment for any meat without adding processed foods that are likely to be allergenic. This pan sauce is intended for steak, but will work equally well with chicken or pork if you use white wine and a sprig of thyme instead of sage. Because the sauce depends on bits of meat that have been cooked onto the pan, also known as fond, pan sauces aren't successful in a nonstick skillet. Butter is a traditional French addition that is completely optional.
- 1 1/2 c dry or semi-dry red wine (Beaujolais or Shiraz/Syrah work well here, but most red wines are fine)
- 1 shallot or 1/2 small yellow onion, minced
- salt and pepper
- 1 sprig fresh sage (optional)
- 1 Tbsp butter (optional)
- Immediately after cooking meat, remove meat from pan and cover to keep warm (if not using meat in another recipe). Add wine and deglaze pan over medium-high heat. As the wine comes to a boil, scrape the cooked-on bits of meat from the bottom of the pan with a wooden spoon or durable rubber spatula. The bits of meat will become part of the sauce as the liquid continues to boil.
- After pan is deglazed, add shallots and saute quickly for about 30 seconds. Add salt, pepper, and (if using) sage sprig.
- Reduce heat to a simmer, and boil down until roughly 3/4 c of liquid remains. This may take anywhere from five to 10 minutes, depending on how hot your pan is and the alcohol content of the wine you've chosen.
- If using butter, stir cold butter into sauce just before serving, until completely smooth. Remove sage and serve immediately.
Makes about 3/4 c. This is an intensely flavored sauce, and only a few tablespoons per person should be enough to flavor an entire steak or four chicken breasts.
INGREDIENT NOTE: Prefer not to cook with wine? Almost any liquid will work to deglaze the pan, as long as the flavors complement your meat. Broth or stock are the most common alternates. Hard cider works well with chicken, as do clear fruit juices like apple or pear.
