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Makes: 2 Servings
Calories: About 600 Per Serving
A good pan sauce can turn simple, pan-fried meat into a succulent, delicious meal. It’s no exaggeration. Deglazing the browned bits left in the pan (called ‘fond,' the French word for ‘bottom’) and simmering them with stock and herbs creates an almost magical, intensely flavorful sauce that puts this dish over the top. It’s one of our favorite techniques.