Recipe:

10

Nieuwe alinea

goes with Steak, veal, chicken

Method:

1. Allow the shallots to brown lightly in butter and brown sugar on medium heat.

2. Add the demi-glace and red wine

3. Reduce to 2/3 mass

4. Add thyme

5. Add some brown roux to thicken the sauce if necessary (for right consistency: sauce should stick to the back of your spoon and fully cover it)