Pan Sauce with Cream


  • 1/2 cup wine
  • 1/2 cup stock
  • 3 tablespoons heavy cream
  • 1 tablespoon butter, unsalted
  • salt and pepper


  • Cook selected meat in pan in butter or olive oil. Take the meat out when cooked and hold hot on warm plate, covered with aluminum foil.
  • Throw away any fat in the bottom of the pan.
  • Deglaze the pan with wine and reduce it to about 2-3 tablespoons. Add the stock and reduce to about 4 tablespoons. Add the cream and reduce it until the sauce is as thick as desired.
  • Swirl in the butter at the end and season to taste.


  • Description:
  • "This is wonderful with chicken, veal or pork."
  • Yield:
  • "1/2 cup"