Using Kismet Refining Vinegar when creating a pan sauce is simple and suitable for all sorts of proteins from chicken to steak. Our vinegar is crafted to have all the essentials of using say a white wine with dialed in acidity and residual sugar.
As you rest your meat take the time to develop a pan sauce using the fond or the juices and leftover bits. Quite simply we are making an emulsion of flavor and seeking to incorporate all the rendered fats that were left behind from cooking your protein to make a smooth glazy reduction to top the protein.Print
- Reserved protein juices, from cooking in a pan
- 1 tablespoon finely chopped shallots or Kismet Refining Black Garlic Cloves
- 1/4 cup Kismet Refining Tomato Vinegar
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh parsley, chopped
- 3 tablespoons butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Remove the protein from the pan and let them rest on a plate or platter covered with foil in a warm spot.
- Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan.
- Add the chopped shallots or black garlic to the pan and sauté over medium-high heat until they turn slightly translucent.
- Add the Kismet Refining Tomato Vinegar and scrape all the little toasty bits away from the bottom of the pan with a wooden spoon.
- Cook for vinegar has reduced by about half.
- Remove from the heat and stir in the mustard and chopped parsley.
- Whisk in the butter one tablespoon at a time and heavy cream.
- Season to taste with salt and pepper.
- Return the protein to the pan to warm.