Ingredients
4 large shallots
12oz Bordeaux blend wine (1/2 a bottle)
2 cups beef bone broth - it is important to use bone broth rather than regular broth, as the extra collagen from the bones acts as a thickener.
1/3 cup frozen salted grass fed butter - I prefer Kerrygold
Preparation
Peel and slice the shallots into thin strips.
In a hot pan, melt the butter and add shallots - cook until fragrant and translucent.
Slowly add the wine 1/4 cup at a time, allow to cook into the shallots and reduce, stirring occasionally.
Cube remaining butter and freeze.
When the wine has reduced fully, transfer shallots to a small pot and add beef bone broth. Reduce on high until mix is 1 cup in volume.
Remove from heat and strain through a fine sieve into a small bowl.
Take the frozen butter cubes and quickly stir into the broth reduction until emulsified.
Add salt if needed, serve.