Red Wine Reduction Sauce

1.In a medium saucepan, heat the olive oil over medium heat until shimmering.

2.Add the finely chopped shallots and sauté for about 3-4 minutes, or until they become translucent and fragrant.

3.Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

4.Pour in the red wine and add the thyme and rosemary. Increase the heat to medium-high and bring the mixture to a boil.

5.Reduce the heat to medium-low and let the wine simmer for about 15-20 minutes, or until it has reduced by half and thickened slightly.

6.Once reduced, remove the saucepan from the heat and whisk in the unsalted butter until melted and the sauce is glossy.

7.Season with salt and black pepper to taste, adjusting as necessary for flavor.