Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Our <a href="https://www.chefsteps.com/recipes/beef-bouillon-cubes">beef bouillon cubes</a> are packed with beefy flavor, but they’ve also got a ton of gelatin, which makes them ideal for use in <a href="https://www.chefsteps.com/guides-tools/how-to-make-a-quick-pan-sauce">pan sauces</a>.Most store-bought stocks and instant stock products contain absolutely zero gelatin, which means they won’t thicken as they reduce, and they’re relatively terrible at making emulsions without the addition of some other ingredient (like powdered gelatin). Even if you start off with a flavorful, gelatin-rich stock, making a pan sauce can be a little tricky, as it relies on reducing the stock until it hits a kind of Goldilocks spot of having just enough water, just enough gelatin, and just enough fat to create a silky, unbroken sauce. Our beef bouillon cubes take most of the guesswork out of the equation, since you’ve front-loaded all the work of reducing the stock, and you know exactly how much gelatin the cubes contain. (This is also true of our <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken</a> and <a href="https://www.chefsteps.com/recipes/pork-bouillon-cubes">pork</a> bouillon cubes, which you can use in this recipe with no alteration; the flavor will be slightly different, of course.) Diluted with a set amount of water (less than you would use if you were reconstituting the cubes for use as a sipping broth or in a soup), the bouillon, fortified with reduced wine and sweated aromatics, transforms into a rich sauce immediately once you mount it with butter.Served with a <a href="https://www.chefsteps.com/recipes/sous-vide-steak">perfectly cooked steak</a>, this restaurant-quality pan sauce will make you feel like you’re living extra large, even on a weeknight.

Instant Red Wine Pan Sauce