Time Stretcher Recipe
This is a simple way to recover any flavors lost from the food to the pan during cooking. Just remember to skim the fat first.
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Wine (red or white depending on the dish).
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Cornstarch
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(Optional) stock (beef, chicken, veggie, or clam juice).
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(Optional) cream or milk.
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(Optional) sour cream.
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Remove the meat and other pan ingredients to a plate or bowl when done and keep warm.
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Bring the pan heat up to medium high.
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Pour about ½ cup wine into the hot pan and use a whisk or spatula to scrape all the fond and dissolve it. Lower heat to medium and allow to reduce.
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Make slurry out of the cornstarch and some wine making sure it is well mixed and has no lumps.
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If you will richen the sauce with stock, milk or cream, add it now. Allow it to reduce for a minute or two.
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Add the slurry, a little at a time, whisking constantly until the sauce is just a bit thinner than you want it. It will thicken a bit more as it rests.
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If you are adding sour cream add it after you remove the pan from the heat.
Serving Suggestions content