Try this Cabernet Pan Sauce recipe, or contribute your own.
Suggest a better descriptionUse leftover fond from searing meat in the pan if available.
Add a tablespoon of oil to a hot pan and add meat trimmings. Cook until browned.
Reduce to medium, add garlic and spices, saute for about a min. Don't let the garlic burn!
Add red wine and let simmer until most of the wine has evaporated
Add chicken stock and bullion and simmer until reduced by half, check flavor often to ensure it hasn't over-reduced and become too salty.
Remove from heat and strain into a china cap, then put back into the pot.
Make a slurry with the cornstarch and water if needed. mix well and slowly whisk into sauce until the thickness of heavy cream.
Mount with butter, taste for seasoning and its ready!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (738g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1419 | ||
Calories from Fat: 845 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.9g | 125 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 463.8mg | 143 % | |
Sodium 451.5mg | 16 % | |
Potassium 1435.8mg | 38 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.2g | ||
Protein 115.1g | 164 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1419
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