Makes 1 cup
You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results.
2 large shallots, minced
3 branches thyme
2 cups red wine
1 cup veal stock
2 tablespoons very cold unsalted butter, cut into small bits
Freshly ground pepper
1. Pour out
all the fat in the roasting pan except for about 1 tablespoon. Place the roasting pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme to the pan and sweat the shallots until golden, about 3 to 5 minutes.
2. Turn heat to high,
then add the red wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Let the wine reduce until a little syrupy, about 5 to 7 minutes.
3. Add the veal stock,
and reduce by about half, about 3 to 4 minutes. Turn off the heat, add the butter and swirl it in with a wire whisk. Taste and add salt and pepper to taste. Strain the sauce into a sauceboat.