• 1 ounce shallots, finely chopped
  • 400ml Cabernet Sauvignon
  • 4 ounces unsalted butter
  • Pinch picked thyme leaves

Passo a passo

  1. Heat a saucepan over medium heat, add 1 tablespoon of butter and melt.
  2. Once melted, add the shallots, thyme and red wine and reduce to a syrup.
  3. Reduce the heat to low and gradually whisk in 4 ounces of butter, do not boil.
  4. Season to taste and keep warm until serving.