= Recipe =

 * '''Serves:''' 1
 * '''Contributor:''' MikeCrute

== Ingredients ==
 * 1/4 cup onion (or shallot, finely chopped)
 * 1 cup dry red wine (e.g., pinot noir, cabernet sauvignon, or merlot)
 * 1 teaspoon rosemary leaves (minced, or about 1/4 teaspoon of crumbled dried rosemary)
 * 1/2 teaspoon thyme leaves (minced, or a dash of dried leaf thyme)
 * 1 teaspoon chives (chopped)
 * 1 cup beef stock (preferably unsalted or low-sodium)
 * 1 to 2 tablespoons butter
 * Kosher salt (to taste) 
 * Freshly ground black pepper (to taste) 

== Instructions ==
 1. Place the skillet over medium heat and add the shallot or onions to the drippings. If necessary, add a tablespoon or two of olive oil. Cook, stirring, for 3 to 4 minutes, until tender. 
 1. Add the wine and herbs; boil until the wine has reduced by about two-thirds. 
 1. Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup. 
 1. Then add the butter and stir. Taste and season with salt and pepper. (Makes about 3/4 cup.) 

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 0 cal        ||
|| '''Fat'''                || 0 g          ||
|| '''Saturated Fat'''      || 0 g          ||
|| '''Cholesterol'''        || 0 mg         ||
|| '''Sodium'''             || 0 mg         ||
|| '''Carbohydrates'''      || 0 g          ||
|| '''Sugars'''             || 0 g          ||
|| '''Fiber'''              || 0 g          ||
|| '''Protein'''            || 0 g          ||

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CategoryRecipesSauces