Episode 56



Pan Sauces

Red Wine Sauce
Ingredients Shallots, butter, red wine, bay leaf. Thyme, stock
Method: Sauté a thinly-sliced shallot in a tablespoon of butter. When the shallot becomes soft and is beginning to caramelize, add a few sprigs fresh thyme and a bay leaf. Cook for a minute or two, and then add a 1/2 cup stock and a 1/2 cup dry red wine. Reduce the liquid by half and then whisk in one additional tablespoon of butter. Season to taste with salt and pepper.

Cream Sauce
Ingredients: Butter, garlic, mushrooms, rosemary, stock, cream
Method: Sauté a cup of chopped mushrooms in some butter. Cook them until they begin to brown and soften, then add a clove or so of chopped garlic and some finely chopped fresh rosemary. Cook until the garlic is starting to brown, and add a 1/2 cup of stock and a 1/2 cup of heavy cream. Cook, reducing until the sauce coats the back of a spoon. Season to taste with salt and pepper.

Caper Sauce
Ingredients: Butter, white wine, stock, lemon, parsley, capers
Method: Melt a tablespoon or so of butter in the pan and heat it until it foams. Add a couple tablespoons of drained capers, cook for 2 minutes, and then deglaze the pan with a splash of white wine. Cook until the wine has almost evaporated, and add a cup stock and the juice of half a lemon. Toss in a few tablespoons of chopped or torn parsley, cook the sauce, and reduce it until it coats the back of a spoon. Season to taste with salt and pepper.


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