Ingredients Jump to Instructions ↓

  1. 4 Tbs. unsalted butter

  2. 1/4 cup finely chopped shallots

  3. 1 cup lower-salt beef or chicken broth

  4. 3/4 cup red wine

  5. 1 Tbs. balsamic vinegar

  6. 2 tsp. Dijon mustard, preferably grainy Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes. Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.


Send feedback