Pan Sauce (Easier)
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Pan Sauce (Easier)
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While similar in concept to a classic pan sauce, this method is easier, simpler and quicker and can be used with any dish that requires a gravy-like sauce.
Ingredients
- 200g meat trimmings
- 110g shallot (3)
- 110g carrot (2)
- small bunch of parsley
- sprig of thyme
- 1 bay leaf
- 2 tablespoons vegetable oil
- 250ml red wine
- 1 litre stock
Preparation Time: 5 minutes
Cooking Time: 1 hour 45 minutes
Serves: 6
Method
- Preheat the oven to 180°c.
- Chop all of the ingredients into roughly 3cm pieces and put them into a roasting tin.
- Coat all the ingredients in the oil and season them with salt & pepper.
- Put the roasting tin into the oven and roast the ingredients for 45 minutes.
- Remove the roasting tin from the oven and carefully pour away the fat and oil, keeping the roasted ingredients in the tin.
- Put the roasting tin onto the hob over a medium heat, pour in the wine and bring it up to the boil, scraping the bottom of the tin with a wooden spoon to remove any stuck on bits.
- After the wine has been boiling for about 2 minutes, pour the entire contents of the roasting tin into a sauce pan, add the stock and bring it up to the boil. Then turn it down to a gentle simmer and cook it for 1 hour, skimming off the foamy scum that floats to the surface.
- After the hour, if there are any juices from the meat you are serving the sauce with, pour them into the pan.
- Pour the sauce through a sieve, discard the solids in the sieve and serve.
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Useful Information
Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes for up to 3 days.
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Recipe Options
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Units of Measurement