Recipe: The Cabernet Sauvignon Sauce for Bill

The Cabernet Sauvignon Sauce

1 tablespoon of butter
1 cup of sliced shallots
2 cloves of garlic
2 cups of cream
2 cups of wine
1 tablespoon of fresh thyme leaves
salt and pepper

Sweat the shallots and garlic in the butter using a thick bottomed sauce pot. Stir them until they are fully aromatized. Add the wine and cream and bring the mixture to a simmer.

Simmer the mixture until it reduces in volume by half, stir occasionally to prevent it from sticking or burning. Puree the mixture until it is very smooth in a high speed blender. Strain it through a fine mesh strainer. Taste, season and reserve. The sauce may be made ahead and reheated when needed.