Red Wine Pan Sauce with Mustard and Thyme – Quick version
Here's a quick version of preparing a red wine pan sauce with mustard and thyme.
After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in.
Add the chicken stock and red wine and reduce over high heat by half (¼ cup).
Whisk in the butter, mustard, thyme and serve.
Now that's fast and will be so much better than no sauce at all.