Classic French Red Wine Pan Sauce
This is the sauce that turns a simple steak into restaurant-quality dining. The wine reduces down to concentrate its flavor, while butter whisked in at the end
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Spoon
- Stove
- Measuring spoon
- Refrigerator
Ingredients
- 2 cups dry red wine (Cabernet or Merlot work well)
- 1 yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 sprigs fresh thyme sprigs
- 2 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp cold unsalted butter, cut into small cubes
- kosher salt
- freshly ground black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped
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