I have noticed that when I cook a sauce, and people are watching, there is a trend in the commentary of those observing. "I can never make a good sauce." These tend to be the words of choice. Sauces can be complex. but I have found that the simple ones tend to still pack a ton of flavor. If you have just baked a chicken or even seared off a piece of beef, those leftover goodies at the bottom of the pan should be treated with the same respect as the meat itself. Take your pan and place over a medium heat. add a little flour to thicken those goodies. This Will thicken your sauce and create a base. Add some good white or red wine, and butter. Maybe some finely chopped shallot? Season with salt and pepper. Remember to add a little more salt than you usually would. Keep in mind that your dish is going to absorb a lot of that seasoning. So while it may taste slightly salty on the spoon, your plated chicken might tell you otherwise. For you foodies feeling a little braver, below is a recipe for a wonderful apple and pinot sauce. You stay saucy friends. ;)
1 small yellow onion roughly chopped
1 celery stalk roughly chopped
1 granny smith apple peeled, cored small dice
2 cloves of garlic roughly chopped
1 bottle of pinot
1 cup of chicken stock
butter to taste
Saute onion, garlic, and celery until slightly translucent. Add apple, and continue cooking until all is soft. Add 1 bottle of your favorite pinot noir. Let reduce by half. Add 1 cup of chicken stock and bring to a simmer for 15-20 min. Take all, and emulsify or place in blender. strain. Place back in pan and add about 2 tablespoons of cold butter for sheen. This sauce is wonderful on pork, or beef dishes! Enjoy! :)
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