- 2 tablespoons minced shallots or scallions
- 1 cup dry white wine, red wine, or white Vermouth
- One-fourth cup beef or chicken stock (optional)
- 2 to 3 tablespoons butter
- 2 tablespoons minced fresh parsley
- After removing the sautéed meat, fish, or fowl from the pan, pour out most of the fat, leaving a teaspoon for flavor. Add the minced shallots or scallions and stir over medium heat for 1 minute. Then pour in the wine and optional stock, and scrape about to loosen browned bits on the bottom of the pan.
- Boil over high heat for a minute or so, until the liquid is almost syrupy. Remove from heat and add a tablespoon of butter, swirling the pan until the butter is absorbed before adding another tablespoon. Sprinkle in the parsley, pour over the dish, and serve.