From Daniel Boulud's kitchen · Restaurant Daniel, New York
stove · pan sauce
★ STARRED KITCHENRed Wine Pan Sauce
From an award-winning kitchen
Ratio
RED WINE 240BEEF STOCK 240
Ingredients
- SHALLOT80 g
- RED WINE240 ml
- BEEF STOCK240 ml
- BUTTER28 g
- THYME1 g
- SALT2 g
- PEPPER0.5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Red Wine Pan Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud French technique (published as “Red Wine Pan Sauce”). Full citation lives in Provenance.