Low Sodium Red Wine Pan Sauce

Total time20 min

Prep time5 min

Cook time15 min

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Ingredients

4 servings

For the sauce

1 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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2 medium shallots, finely minced
1 cup dry red wine (such as cabernet sauvignon or côtes du rhône)
1 cup low-sodium beef stock
1 sprig fresh thyme
1 bay leaf

For finishing

2 tbsp cold unsalted butter, cut into 4 pieces
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tsp fresh thyme leaves, for serving (optional)

Instructions

1
After removing a seared steak, chop, or roast from the skillet, pour off all but about 1 tbsp of the drippings, leaving the fond (the browned bits) intact on the pan bottom. Set the skillet over medium heat.
2
Add 1 tbsp butter and the shallots to the skillet and cook, stirring frequently, until the shallots are softened and translucent, about 2–3 minutes.

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