Ingredients
- 2 teaspoons unsalted butter
- 1 small shallot, finely diced (about 2 tablespoons)
- 1 garlic clove, finely minced
- 1/4 cup dry white wine (Chardonnay, Sauvignon Blanc, or Pinot Grigio)
- 2 cups chicken stock
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Melt 2 teaspoons of butter in a skillet over low to medium heat.
- Add shallot and garlic, cooking for 1½ to 2 minutes until softened and lightly golden.
- Pour in white wine to deglaze the pan, scraping up any browned bits.
- Reduce wine until only 2–3 tablespoons remain.
- Add chicken stock and bring to a simmer over medium-high heat.
- Reduce liquid by half to concentrate flavor.
- Lower heat and whisk in remaining tablespoon of butter until smooth and glossy.
- Stir in thyme, salt, and black pepper to taste.
- Serve immediately over chicken, vegetables, or potatoes.
Notes
- Reducing the stock properly is key for a rich, concentrated sauce.
- Whisking in butter at the end creates a silky, glossy texture.
- Chicken stock quality greatly affects final flavor.
- For extra richness, add a splash of cream at the end.
- Lemon juice can be added for brightness.
- If sauce separates, whisk vigorously and add a splash of warm stock.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Pan reduction
- Cuisine: French-inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 0.5g
- Sodium: 380mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
