PAN SAUCE, VER JUS or WINE
1 Tablespoon olive oil
- 1 tablespoon shallots, minced
- 1 clove garlic, minced
- 1/4 cup ver jus, white
- 3 tablespoons unsalted butter, cubed, ice cold
- 1 tablespoon chives, minced
- as needed salt, and ground pepper and coriander
Heat small saute pan with EVOO. Add shallots, then garlic, stir and cook until aromatic. Add ver jus and cook to reduce by half. Remove from heat and whisk in butter to emulsify into sauce. Season to taste and garnish with chives.
WINE PAN-SAUCE: Sub wine for Ver Jus and make exactly the same. Or when using with pan drippings, after reducing wine, add the pan drippings, bring to simmer, remove from heat and proceed with butter.