WHITE WINE PAN SAUCE

WHITE WINE PAN SAUCE image

Categories Sauce

Number Of Ingredients 10

1 teaspoon olive oil
2 large shallots, minced (about 3 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
1 cup dry white wine
3 cups low-sodium chicken broth, plus 3 tablespoons for the slurry
2 teaspoons cornstarch
Kosher salt
Freshly ground black pepper
4 teaspoons minced flat-leaf parsley
4 teaspoons minced tarragon leaves

Steps:

For the sauce: Heat the oil in a medium saucepan over medium-low heat. Add the shallots and garlic and cook for 2 to 3 minutes, stirring occasionally. Add the white wine and increase the heat to medium-high; let it come to a boil, then reduce the heat to medium-low and cook, uncovered, for 15 to 20 minutes or until the liquid has reduced to about 1/3 cup. Add 3 cups of the chicken broth and increase the heat to medium-high; bring to a boil, then reduce to medium or medium-low and cook for about 25 minutes or until the liquid has reduced to about 2 cups. (At this point, the sauce can be cooled to room temperature, then covered and refrigerated for up to 3 days.) When the sauce has been reduced, whisk together the cornstarch and the remaining 3 tablespoons of (unheated) chicken broth in a small bowl to form a slurry, or thickener, for the pan sauce. Whisk the slurry into the saucepan; cook for 3 minutes, stirring, until the sauce has become slightly thickened (this is still a relatively thin sauce). Add the reserved pan juices and mix well. Just before serving, season with salt and pepper to taste and add the minced parsley and tarragon. Serve hot.