To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.

 

Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.

Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.

 

In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.

 

Notes

You can make red wine reduction up to 4 days ahead of time. Store it in an airtight container in the fridge until it’s time to reheat and serve.

It also freezes well for up to 6 months. Thaw the frozen sauce in the refrigerator overnight before reheating.