On Thu, 21 Oct 2004 21:43:44 -0500, ::Levelwave::
> wrote:

> Tonight I tried to make a quick pan sauce after searing a NY strip in a
> pan and finishing it off in the oven. Pulled the steak out, added butter
> and shallots - let cook a few - then added a small pinch of flour - let
> cook then added red wine (Hardy Cab $9ish). Well what I wound up with
> was a pan sauce that tasted like sour grape juice. I always get great
> tasting pan sauces with chicken stock or beef stock but I can't seem to
> get a sauce made with wine tasting anything but sour. Am I missing
> something here?
>
Throw wine first, then reduce the sauce...


sf
Practice safe eating - always use condiments