Red wine and fig pan sauce
Red wine and fig pan sauce
This combination of figs and full-bodied red wine is also prepared using the classic method for pan sauce. Because of its sweeter, jammier flavor profile, this is an ideal sauce for pork chops, pork loin, tender cuts of beef or even turkey, which are often served with jammy compotes, or sauces. It’s important to use a rich wine such as a zinfandel.
If you are preparing your meat using a pan-seared or roasting method, then use the fat drippings to replace the oil called for in step one. A tip when making any wine-based sauce—use the wine you’d want to drink. Lesser quality wines make lesser quality sauces. A pat of butter is added once the sauce is completed to add creaminess and a high gloss. This traditional finishing step is called monter au beurre or “mounting with butter” and adds a velvety sheen and texture to the sauce.
Ingrediënten
MAKES: about 120 ml
- 15 ml pistachio oil or pan drippings
- ½ shallot minced
- 2 g minced thyme leaves
- 120 ml good quality zinfandel merlot or Rioja
- 240 mlMeat Stock or veal stock
- 15 ml fig jam
- Salt and pepper to taste
- 15 g butter
Instructies
- Heat a medium frying pan over medium-low heat and add the pistachio oil or pan drippings.
- Add the shallot and thyme leaves and sauté until the shallot begins to soften, about 2 to 3 minutes.
- Pour in the wine.
- Simmer the mixture until it is reduced by half, about 5 to 6 minutes.
- Add the stock to the pan and continue to simmer until the mixture reduces by about two-thirds or until there are bubbles across the entire surface of the pan.
- Add the fig jam, whisk well to combine and simmer 30 seconds more.
- Test the consistency of the sauce by dipping the back of a spoon in the sauce and running one finger through the middle of the spoon to form a channel.
- If the sauce doesn’t ooze back across the area you swiped, then it is at the nappé stage and is ready.
- Season with salt and pepper to taste.
- Stir the butter into the pan until it melts.
Notes / Tips / Wine Advice:
Serve 2 to 3 tablespoons (30 to 45 ml) of sauce per serving of sliced roast beef or prime rib of beef.
