Marchand de vin sauce

Marchand de vin sauce

4 people; 30 grams of butter, oil, 30 cl of red wine, 30 cl of fond (veal or beef), bay leaf, thyme, pepper and salt, garlic and 2 shallots.

Method: chop the shallots finely and warm them slowly in a knob of butter. Add the wine, the garlic, the thyme and the bay leaf and let everything reduce on gentle heat. Then add the veal fond and a bit of pepper. Take it off the heat and melt the rest of the butter into the sauce. Perfect with grilled meat.