Ingredients

How to make it

  • In a medium saucepan, sauté, stirring frequently, the shallots in the oil over a low medium heat for some 5 minutes or so until softish and slightly browned;
  • Season with pepper and add the garlic and thyme;
  • Continue cooking for a further 3 minutes or so, stirring occasionally to prevent scorching;
  • Pour in the vinegar and cook until it has evaporated to syrup;
  • Pour in the wine, increase heat to high, and cook until it has reduced by about half to two thirds;
  • Pour in the stock and bring to the boil;
  • Turn down the heat and simmer until reduced again to required consistency;
  • Remove the garlic and thyme;
  • Season to taste and finally whisk in the butter;
  • Can add any juices from the meat just before serving.

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