Barrel Aged Shallot Pan Sauce

Keep everything left in the pan.

After searing meat or mushrooms, the browned bits on the bottom are the beginning of the sauce. Barrel Aged Pome loosens them from the pan, then reduces into something glossy, savory, and concentrated.

Makes enough for 2 to 4 servings

Ingredients

• 1 small shallot, finely minced
• 2 tablespoons Pome Barrel Aged Apple Cider Vinegar
• 1/2 cup chicken, beef, vegetable, or mushroom stock
• 1 teaspoon Dijon mustard
• 1 tablespoon cold unsalted butter
• Salt and freshly ground black pepper

Method

1. After cooking your meat or mushrooms, transfer them from the skillet and reduce the heat to medium.
2. Add the shallot and cook in the fat remaining in the pan until softened.
3. Add the Barrel Aged Pome and scrape the bottom of the skillet with a wooden spoon to release the browned bits.
4. Let the vinegar reduce by roughly half.
5. Add the stock and mustard and continue cooking until the sauce lightly coats a spoon.
6. Remove from the heat and swirl in the cold butter.
7. Taste, season, and spoon immediately over the finished dish.