Red wine and fig pan sauce from The Art of the Perfect Sauce: 75 Recipes to Take Your Dishes from Ordinary to Extraordinary (page 94) by Lorilynn Bauer and Ramin Ganeshram

  • thyme
  • meat stock
  • Show all ingredients...

  • EYB Comments

    Can substitute pan drippings for pistachio oil, Merlot wine or Rioja wine for Zinfandel wine, and veal stock for meat stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute pan drippings for pistachio oil, Merlot wine or Rioja wine for Zinfandel wine, and veal stock for meat stock.

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