Kelsey's Essentials "Sauces"

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Name: Pan Sauce (Kelsey's Essentials)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 tablespoons minced shallot or onion; 1/2 cup wine; 1/2 cup low sodium broth or stock; 3 tablespoons cold unaslted butter or heavy cream; vinegear or lemon juice to taste; fresh herbs or other aromatics; salt and pepper

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INGREDIENTS

3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low sodium broth or stock
3 tablespoons cold unaslted butter or heavy cream
vinegear or lemon juice to taste
fresh herbs or other aromatics
salt and pepper

Servings

INSTRUCTIONS

After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.

Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.

Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

Pan Sauce Variations:

Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.

Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft. Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce.

Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth. Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce.

Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.

NOTES

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Pan Sauce (Kelsey's Essentials)

3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low sodium broth or stock
3 tablespoons cold unaslted butter or heavy cream
 vinegear or lemon juice to taste
 fresh herbs or other aromatics
 salt and pepper

Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.

Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

Pan Sauce Variations:
Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.

Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft. Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce.

Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth. Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce.

Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 6 Servings

Calories: 16
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 19.5mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0g		0 %
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.

About Our Nutrition Facts

Calories per serving: 16

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