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Sauces and Condiments

Basic deglazing sauce

Basic deglazing sauce
Rick Loomis / Los Angeles Times

I've never been one for gravy -- in the worst cases, it's lumpy and tastes of uncooked flour; in the best cases, it's viscous and generic. I'm a sauce girl. Sauces are elegant, clean, smart and flavorful. A sauce can ... Read more

Total time: 15 minutes | Makes 1 cup
  • 2 large shallots, minced
  • 3 branches thyme
  • 2 cups red wine
  • 1 cup veal stock
  • 2 tablespoons very cold unsalted butter, cut into small bits
  • Sea salt
  • Freshly ground pepper

Step 1Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme to the pan and sweat the shallots until golden, about 3 to 5 minutes.

Step 2Turn heat to high, then add the red wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Let the wine reduce until a little syrupy, about 5 to 7 minutes.

Step 3Add the veal stock, and reduce by about half, about 3 to 4 minutes. Turn off the heat, add the butter and swirl it in with a wire whisk. Taste and add salt and pepper to taste. Strain the sauce into a sauceboat.

Note: You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results.

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