Eosinophilic Esophagitis Friendly Red Wine Pan Sauce
Total time20 min
Prep time5 min
Cook time15 min
5.0(12)
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Learn more →Ingredients
4 servings
For the sauce
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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 piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- salt and pepper, to taste
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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