Nutrition Facts

Serving Size 226 g

(Approx. 2 Servings)

Amount Per Serving

Calories	380	Calories From Fat	310

% Daily Value*

Total Fat 35 g	54%

Saturated Fat 22 g	110%

Trans Fat 1.5 g

Cholesterol 90 mg	30%

Sodium 230 mg	10%

Total Carbohydrate 6 g	2%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	3 g

Vitamin A 20%	•	Iron 4%

Vitamin C 6%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Wine Pan Sauce

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

6 Tbsp unsalted butter, divided use, 3 tbsp. for sautéing and 3 tbsp. for finishing sauce

1/3 cup(s) shallots, very thinly sliced

3 sprigs of fresh thyme, 2 to 3 sprigs

1/2 cup(s) red wine, any medium bodied red wine

1 cup(s) beef or chicken stock

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Instructions

Place a small sauce pot or saucepan over medium heat, add 3 tablespoons butter and allow to melt.

Once butter is melted, add shallots and thyme, stir-fry for 3 to 5 minutes or until shallots are just soft.

Add red wine and stock, and bring to a simmer. Cook until liquid has reduced by at least half.

As soon as sauce is thick enough to coat the back of a spoon, add remaining butter and whisk to emulsify. Season to taste with salt and cracked pepper.

Pour sauce through a fine mesh strainer, discard thyme sprigs, and reserve shallots for another use.

Serve smooth sauce over any protein or grilled vegetables.