|Nutritional Guidelines (per serving)|
If you've ever wanted to know how to make pan gravy without flour, you're in luck with this easy recipe. This reduction is simply the easiest sauce to make. That's because it uses the pan drippings left after cooking meat, seafood or poultry to add a wealth of flavor to the gravy.
Be sure to keep the food warm while you make the gravy or add it back to the sauce to gently rewarm. This method not only lacks flour but other thickening agents too. Also, don't overlook the variations of the recipe at the bottom of the page.
- 1 tablespoons shallot (minced)
- 1/2 cup wine (dry white for fish, poultry, or vegetables or dry red for red meats)
- 1/2 cup chicken stock (or beef or vegetable stock or water, warmed)
- Optional: 2 tablespoons butter (softened)
- Salt to taste
- Black pepper to taste
- Optional: a few drops freshly squeezed lemon juice or vinegar
- Garnish: minced fresh parsley leaves
Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there).
Turn the heat under the skillet or pan to medium-high and add the shallot and the wine. Cook, stirring and scraping until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.
Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season, if necessary, with salt, pepper and lemon juice or vinegar.
Spoon this sauce over the meat, garnish and serve.
Variations of This Sauce
If you want to try a slightly different take on this reduction sauce, consider using the following variations.
Then add the . Proceed as above, omitting butter.
Before adding the , cook 1/2 cup chopped wild or domestic along with 2 tablespoons shallots, until soft.
Proceed as above. Best with 1/4 cup or more of heavy cream added at the last minute.
Add 1 tablespoon or more of minced capers along with the shallots and .
Finish with freshly squeezed lemon juice to taste, at least 1 tablespoon.
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan USA)
Reprinted with permission.