Bordeaux red wine sauce (Sauce bordelaise)

1. In a saucepan, bring the finely chopped shallot to the boil with the red wine, thyme and bay leaf.

2. Reduce over low heat by half or a third, so the alcohol evaporates and the flavours concentrate.

3. Pour in the meat stock and continue to boil until you have a silky, slightly thickened sauce.

4. Remove the bay leaf and strain the sauce (you can leave out or keep the shallot).

5. Off the heat, whisk in the cold butter, which makes it glossy and velvety.

6. Season with salt and pepper and serve hot (a classic with grilled red meats and steak).

Tip: Bordelaise is traditionally made with Bordeaux red wine – the fuller-bodied the wine, the deeper the sauce. Whisk in the butter at the end, off the heat, to give it a silky sheen.