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Ingredients
2-3 cups red wine or white wine (depending on the meat you are using)
3 tablespoons clarified butter salt
pepper |
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Directions
After pan searing any meat, add wine to the pan drippings and allow wine to reduce at medium heat for about 20 minutes. When wine has reduced by half, whisk in butter, salt and pepper to taste.
To clarify butter, melt real, unsalted butter into a small saucepan at medium low heat. When the milk solids start to float on top of the butter fat, scrape them off with a spoon until remaining liquid is translucent.
To make a compound butter, stir in any variety of herbs or spices and allow to chill completely. This will add a lot more flavor to your sauces. |
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