2 shallots, finely chopped
250 ml/8 fl oz red wine
pinch of chopped fresh thyme
½ bay leaf, crumbled
60 g/22 oz butter, softened and cut into pieces
juice of 1/2 lemon, strained
salt and pepper


1.Put the shallots in a saucepan and add the wine, thyme and bay leaf and season with salt and pepper.
2.Cook over a low heat until the liquid has reduced by about half.
3.Remove the saucepan from the heat, strain and whisk in the butter, one piece at a time.
4.When the mixture is thick and frothy. whisk in the lemon juice.
5.Pour into a sauce boat and serve. For red meat or grills.

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