0 (0)

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.


Red lentil soup with berbere
Red lentil soup with berbere

Saddlebag Lake Resort's coconut macaroon pie
Saddlebag Lake Resort's coconut macaroon pie

Cream cheese balls with sesame and pistachios
Cream cheese balls with sesame and pistachios

Upside-down cranberry cake
Upside-down cranberry cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Simple aji amarillo table salsa
Green cilantro sauce (mojo verde)
Cherry relish
Blender mayonnaise