Red Wine Pan Sauce - cooking recipe

Ingredients

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 cup low sodium beef broth or 1 cup chicken broth
3/4 cup red wine
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard, preferably grainy
kosher salt & freshly ground black pepper

Preparation

In a medium saute pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.