Red Wine Pan Sauce with Mustard and Thyme | America's Test Kitchen

Ingredients

• 2 medium shallots , minced (about 1/4 cup)
• 2 teaspoons brown sugar
• 1/2 cup dry red wine , such as Cabernet Sauvignon
• 1/2 cup low-sodium chicken broth
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons unsalted butter , cut into 6 pieces
• 1 teaspoon minced fresh thyme leaves