Title: Red Wine and Thyme Sauce
Categories: Sauce Check
Yield: 1 1/4 cups

2	c	Red wine
1/4	c	Thyme leaves
1/4	c	Shallots, minced
1/2	c	Veal stock
1	c	Butter (2 sticks) cut in cubes

Combine the red wine, thyme, and shallots and reduce over medium heat until the liquid is gone. Add the stock and reduce over very low heat until cup liquid remains. Slowly add the butter, keeping the heat low, until the butter has melted. Strain the sauce and keep it warm until you are ready to serve it. Serve with meats.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 160

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