A splash of white wine is a great way to deglaze a pan and makes a delicious sauce for sautéed chicken, fish or vegetables. But even if you haven’t sautéed something, you can make a delicious pan sauce with shallots. This is not a creamy sauce, but more of tangy, bright addition to whatever you serve it with—perhaps some grilled seafood or vegetables. While you could use any white wine, a crisp Chardonnay is perfect for this sauce—especially if it’s the same local Chardonnay that you’ll be drinking with your meal. I like to use an unoaked, stainless steel-fermented Chardonnay with hints of green apple, which is very easy to find in Santa Barbara County. Summer is the time to find locally grown shallots at the market, and although you could substitute onion or garlic, shallots are the ideal flavor pairing with the wine. Also, don’t use a nonstick skillet when making this sauce. You want a surface that will get that golden brown fond that adds so much flavor to the sauce.
About Krista Harris
Krista Harris is a fifth-generation Californian, raised in San Diego and relocated to Santa Barbara in 1983. She started Edible Santa Barbara with her husband, Steve Brown, in 2008. She is currently assisting the new owners of the magazine and serving as associate publisher.