Red Wine Reduction Sauce

Ingredients

• 1 cup dry red wine
• 1/2 cup shallots (minced (1 large or 2 medium shallots))
• 1/4 tsp dried thyme ((or 1/2 teaspoon fresh thyme) )
• 1 bay leaf
• 2 cups beef bone broth (or beef stock)
• 1 tbsp butter (melted )
• 1 tbsp flour (all-purpose )
• kosher salt and pepper, to taste

Instructions

1. 1

   To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.

2. 2

   Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.

3. 3

   Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.

4. 4

   In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.