The food lab better home cooking through science ( PDFDrive ) 377

SIMPLERED-WINE
PANSAUCE
Useadecent-qualitydryredwine.Thisrecipeworksjust
aswellwithlambchops.Ifyou’dliketouseitforchicken
or pork, substitute a dry white wine or white vermouth
fortheredwine.

SERVES4
1mediumshallot,finelyminced(about¼cup)
4tablespoonsunsaltedbutter


1teaspoonall-purposeflour
1cuphomemadeorlow-sodiumcannedchickenstock
1cupdryredwine
1tablespoonDijonmustard
1tablespoonmincedfreshparsley
1teaspoonfreshlemonjuice
Koshersaltandfreshlygroundblackpepper
1.Aftercookingthesteaks,pourofftheexcessfatfromthe
pan and return it to medium heat. Add the shallot and
cook, stirring constantly with a wooden spoon, until
softened,about1minute.Add1tablespoonofthebutter
and the flour and cook, stirring, for 30 seconds. Slowly
whisk in the stock, wine, and mustard. Scrape up the
browned bits on the bottom of the pan with the spoon,
increase the heat to high, and simmer the stock until
reducedto1cup,about5minutes.
2. Off the heat, whisk in the parsley, lemon juice, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over your steaks and serve

immediately.