Ingredients
1 cup red wine
1 shallot minced
2 sprigs rosemary or thyme
2 cups lamb or chicken stock
2 tablespoons butter
salt and pepper
Preparation
Place wine, onions and herbs in small pan. Bring to boil . Lower heat and cook until reduced 1/2. Add stock and bring to a boil. Reduce heat and simmer until reduced to 1/2 cup. Remove from heat. Whisk in butter, one half at a time until sauce is glossy and slightly syrupy. Add 1 or 2 tablespoons water is too thick. Season with salt and pepper.
