Yield: Easily adjustable, but this is for 2 servings

Scott Nowell

This is a generic pan sauce recipe. It should work with almost anything. The stock is listed as beef or chicken, but you can use others depending on the dish. The recipe assumes you have just cooked steak or poultry in a pan on the stove.

• 2sprigs thyme
• 1small shallot, minced
• 2garlic cloves, minced
• ⅓cup beef or chicken stock
• 1½tsp powdered gelatin (optional, see below)
• ⅓cup red or white white
• 1tsp Dijon mustard (optional)
• 2tsp soy sauce
• 1TBS minced fresh chives
• 1TBS minced fresh parsley leaves
• 1TBS minced fresh tarragon leaves
• 2-4TBS unsalted butter, room temperature

Stock: The term stock opens an ocean of possibilities.  The best stock is home made from bones and other reserved scraps from previous recipes.  Canned or boxed stock from the supermarket is always an option, but is a huge step down from home made.  Stock base, in particular Better than Bouillon brand is better than most canned stocks.  Just mix it in water to make instant stock substitute.  Their beef and chicken versions are available in most supermarkets.  Others are available on-line.

Note: If you’re using store bought or bouillon based stock, add the powdered gelatin to the stock and let it sit for 10 minutes.

Pour fat from pan, but do not wipe pan. Add a little oil or butter if pan is too dry. Add thyme (or other herbs) and shallot. Cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add stock, wine, soy, mustard (if desired) and herbs. Whisk to deglaze pan. Bring to boil, reduce to low and cook until reduced by half.

Remove pan from the heat and add butter. Swirl or stir until melted and sauce thickens.