- 1 ounce shallots, finely chopped
- 400ml Cabernet Sauvignon
- 4 ounces unsalted butter
- Pinch picked thyme leaves
- Heat a saucepan over medium heat, add 1 tablespoon of butter and melt.
- Once melted, add the shallots, thyme and red wine and reduce to a syrup.
- Reduce the heat to low and gradually whisk in 4 ounces of butter, do not boil.
- Season to taste and keep warm until serving.