Fresh Herbs & Shallot Pan Sauce
| Servings | 8
|
|---|---|
| Prep Time | 45 minutes |
Not too rich and full of fresh herbs. We've found you can put it on almost anything.
Ingredients
- 1⁄2 c minced shallots
- 2⁄3 c chicken stock or dry white wine
- 4 tsp dijon mustard
- 1 tbsp cognac
- 2 bay leaves
- sale & pepper to taste
- 1⁄2 c heavy cream
- 2 tbsp minced parsley, thyme & rosemary
- 1 1⁄2 tsp unsalted butter
- 2 tbsp olive oil
Instructions
1. Add the olive to pan on medium heat, once hot enough add shallots. Cook, stirring often until slightly transparent. Turn heat to high and add:
2. Chicken stock or dry white wine. Stir and dissolve brown bits and bring to boil. Add:
3. Dijon mustard, Cognac, bay leaves and salt & pepper.
4. Cook stirring occasionally until slightly reduced about 2 minutes. Than add heavy cream and cook until reduced about another 2 minutes.
5. Add parsley, thyme & rosemary, mix well.
6. Add butter, swirl around pan until melted.
Notes
* Sauce can be strained with cheese cloth to remove herbs for a less rustic sauce.
Comments
Definitely, HANDS DOWN the best sauce ever. You can put it on anything... ANYTHING. So delicious.
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