Emulsified Pan Sauce 101

• 1 cupstock
• 0.5 cupwhite wine
• 4 tbspcold butter
• 1 shallot, minced
• 1 tbspparsley

Instructions

1. 1

   Brown the stock in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook white wine and cold butter in the same pot until softened and fragrant.

3. 3

   Return the stock, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Emulsified Pan Sauce 101 taste finished.