This sauce can be a tasty addition to almost anything you make. You can use it over grilled meats, pastas, meatloaf, even over roasted vegetables. Our ingredient lists inexpensive red wine, however, don’t make it too inexpensive because you may want to drink the rest while the sauce cooks!
- 3 T. unsalted butter
- 2 large shallots, finely chopped
- 5-6 garlic cloves, minced
- 1 t. dried thyme or 2 t. fresh thyme
- 1 T. flour
- 2 c. inexpensive, dry red wine
- 2 c. chicken broth
- Kosher salt and fresh ground pepper
Melt butter in a medium sized sauté pan. Turn heat to medium low and add shallots, garlic and thyme. Sauté for about 2-3 minutes until shallots are soft, stirring occasionally.
Add flour and stir for about 1 minute. Pour in wine and broth and bring to a boil. Turn down slightly, allowing the sauce to have a small boil, stir occasionally. Reduce sauce until it is about 1 cup and thickens. This could take up to 30 minutes. Season with salt and pepper.