or Extra-Virgin Olive Oil
or 2 tablespoons of sweet Butter
minced (if you have no shallots use onion)
freshly Chopped Thyme
tarragon, sage would also works great!
Black Mission Fig
or Traditional Balsamic Vinegar
Madeira or your favorite Red Wine*
Salt and Pepper to taste
Cornstarch diluted in 1-tablespoon water
More Butter to taste
Makes enough for 4 to 6 Servings
In a saucepan, heat the olive oil and the butter and add the shallots
Cook until golden brown. Add the thyme when fragrant, add the balsamic vinegar and add the port wine and the stock, let cook for 15 minutes on medium to low heat
Add salt and pepper and the cornstarch mixture. The sauce should be thick enough to coat the back of a spoon. If not, add a touch more of cornstarch diluted in water.
*If using Red Wine be sure to use a “good one” and to reduce it in the sauce pan by half to ¼ cup