Red Wine Shallot "Bordelaise"
Family Tested & Approved
Dice Shallots and sautee in 1T of Butter until translucent.
Deglaze with 1/4c Red Wine Vinegar and allow to reduce by half
Add Beef Stock and Thyme and reduce by half
Once reduced, add 1 of the remaining 3T of butter one at a time until melted, Allow to come to a boil after all butter is incorporated, and boil for 2 mins.
Strain through a mesh strainer, and enjoy :)