1/3 cup finely chopped shallots
1/2 teaspoon thyme
1 cup Quick Brown Sauce (recipe to follow)
1 tablespoon Cognac
1 teaspoon lemon juice
Salt and pepper
Combine the wine, shallots and thyme. Over high heat, reduce to 1/2 cup liquid. Strain into the brown sauce. Add the Cognac and lemon juice. Simmer 3 to 5 minutes. Season to taste. Use on steaks, roasts or lamb.
Makes 1-1/2 to 2 cups sauce.
Quick Brown Sauce
3 tablespoons butter
3 tablespoons flour
1-1/2 cups canned bouillon, soup stock or vegetable stock
1/2 teaspoon thyme
Sprig parsley
Salt and freshly ground pepper
Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes. Heat bouillon or stock, stir into the roux (flour and butter mixture) and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes. Correct seasoning.