shallots, sliced 150 g
butter 50 g
garlic, halved 10 g
red wine vinegar 100 ml
red winhe 500 ml
chicken stock 700 ml
lamb or beef jus 500 ml
bay leaves 2
sprig of thyme 1

1 Caramelise the shallots in
foàming butter until golden,
adding the garlic at the end.
2 Strain through a colander and
then put back into the pan and
deglaze with the vinegar.
3 Reduce the red wine by half
along with the stock and jus, at
the same time as colouring the
shallots.
4 When everything is done,
combine and simmer for
20 minutes.
5 Pass through a sieve and
reduce to sauce consistency.

6 Infuse the herbs for 5 minutes.
7 Pass through muslin cloth and
store until needed.