Ingredients:
4 teaspoons of shallots finely cut
2/3 bottle of Bordeaux wine (Médoc or St. Emilion)
3 pinches of freshly ground pepper
3 pinches of salt
3 pinches of thyme
1 anchovy filet, in salt water or in oil
2 teaspoons of veal base (veal stock)
2 teaspoons of butter
1 teaspoon of flour
Directions:
Place the shallots in a sauce pan with the wine from the bottle, adding the pepper, salt, thyme,
anchovy and veal base (Veal stock). Heat over low heat for 45 minutes, allowing for reduction of the sauce.
Strain the sauce through a sieve and keep only the liquid of the sauce.
Rinse the saucepan and add the butter and flour. Mix over low heat for 2-3 minutes until the sauce starts thicking.
Progressively add the wine liquid previously prepared to the mixture. Mix over medium heat for 2-3 minutes to
allow the sauce to thicken.
Bon appétit !
