Burgundy Shallot Sauce

Directions

Peel and finely slice shallots. Peel garlic.

Sauté shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.

Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears.

Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine.

Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume.

With a small ladle skim off any scum that rises to the top.

Remove from heat, discard garlic and thyme.

Season to taste with salt and pepper.

Serve with grilled beef or veal.

Sauce can be enriched by whisking in 1 or 2 teaspoons (to taste) of unsalted butter.