Ingredients
Instructions
- In a small saucepan, combine wine, shallot, thyme, and bay leaf.
- Bring to a boil.
- Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
- Remove bay leaf and discard.
- Combine beef broth and cornstarch.
- Stir into wine mixture.
- Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
- Add butter, lemon juice, parsley, and pepper.
- Reduce heat and simmer, covered, for 5 minutes.
- Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.