SHIITAKE-SCALLION
PAN SAUCE
Sauces don’t have to
elaborate or take hours of simmering to prepare. This simple sauce,
made ideally in the pan in which you’ve roasted poultry, leg of lamb,
or prime rib, delivers great flavor,
and is made in minutes. You can also prepare it in a
pan you’ve used to sauté steak or chicken breasts.
Makes 3 cups
-
1
tablespoon cornstarch
-
3 cups
Master Chicken Broth
-
1
tablespoon grapeseed or canola oil, if needed
-
1 bunch
scallions, white and green parts, sliced 1/4-inch thick
-
1 cup
shiitake mushrooms, sliced 1/4-inch thick
-
1 cup
dry white wine or red wine
-
Kosher
salt and freshly ground black pepper to taste
-
Juice of
1/2 lemon
1. In a
small bowl combine the cornstarch with 1 teaspoon of the broth and mix
well. Set aside.
2. If using
a pan in which a roast has been cooked, remove all but 1 tablespoon fat,
and put the pan over medium
heat. Alternatively, add the oil to a sauté pan and heat
over medium heat. Add the scallions and mushrooms and sauté, stirring,
until soft, about 3
minutes. Add the wine and deglaze the pan, scraping up any brown bits.
Reduce the wine until about 1/4 cup remains and add the broth. Bring to
a simmer and season
with the salt and pepper.
3. Whisk in
the cornstarch mixture, and simmer until the mixture is lightly
thickened, 3 to 5
minutes. Add the juice and correct the seasoning with the salt and
pepper. Serve.
