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It doesn’t have to be complicated to cook like a pro, especially with this quick and easy Red Wine Pan Sauce.
After frying or searing meat or vegetables in a pan, don’t let all those good bits at the bottom go to waste. Called frond, this stuff is where all the good flavoring begins, especially for a pan sauce.
What is Pan Sauce?
A pan sauce is just that – a sauce made in a pan. However, a few tasty tidbits make it more than just some sauce on the stove. It is a sauce that incorporates all the flavoring of leftover fried bits in the pan.
Don’t let all that extra flavor go to waste? Try a pan sauce and add it as the crowning glory to Roast Beef Tenderloin and Oven Steak.
Ingredients & Variations
This pan sauce starts with brown bits in pan from browning beef or pork. It’s perfect over pork tenderloin.
BROTH: Choose a good flavorful beef broth or stock for this recipe!
WINE: The wine called for in this recipe is red. Try a Cabernet Sauvignon or a Pinot Noir. If you don’t want to add wine, you can substitute beef broth but this will change the flavor.
VARIATIONS: Chop some mushrooms, add a bit of dijon or peppercorns. Try adding a finely diced shallot and saute with the garlic & rosemary!
How to Make a Pan Sauce
Make this quick sauce to eat with steaks and roasts. You’ll want to start with a pan that has brown bits in the bottom from cooking meats, that’s where the flavor will come from.
- After browning meat, add butter to the hot pan. Add garlic & rosemary and stir just until fragrant.
- Whisk in the red wine and reduce.
- Add remaining ingredients and simmer until reduced and slightly thickened. Season to taste with salt and pepper.
Pan Sauce Pairings
This sauce works well with beef, chicken, lamb, or pork, even duck. Try cooking steak in the oven. After the steaks have been cooked and are resting, don’t clean the pan, but use it to make the sauce. There should be some flavorful bits left over from the searing. Or try it with this Perfect Ribeye Steaks recipe.
This sauce also works well for a simple chicken recipe too or even Lamb Chops!
Delicious Pan Sauce Dishes
Did you make this Rosemary & Red Wine Pan Sauce? Leave us a rating and a comment below!
Rosemary & Red Wine Pan Sauce
This rosemary & red wine pan sauce is elegant yet so easy to make. Made with the flavorful bits at the bottom of the pan, this sauce adds so much depth to any dish!
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After searing meat, add butter to the hot pan over medium heat.
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Add rosemary and garlic and cook 30 seconds or just until fragrant.
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Stir in the red wine and cook until reduced by half scraping up any brown bits in the pan.
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Stir in broth & vinegar, bring to a boil, reduce heat to a simmer and let cook until reduced and slightly thickened.
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Season with salt & pepper to taste, serve sauce over meat.
If there is a lot of fat in the pan from cooking the meat, pour off all except 1 tablespoon.
This pan sauce thickens best in a large pan with lots of surface area. A smaller pan takes a long time to reduce.
If you need to thicken the sauce further, mix 2 teaspoons corn starch with 2 teaspoons cold water. Whisk a little bit at a time into the simmer sauce to reach the desired consistency.
Additional cold butter can be whisked in before serving if desired.
Calories: 48, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 121mg, Potassium: 167mg, Fiber: 1g, Sugar: 1g, Vitamin A: 33IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Sauce
Cuisine American
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