Sauce Bourguignonne (Red Wine Sauce)

Ingredients

• 1 litre and a half excellent red wine
• 5 shallots
• parsley stalks
• thyme
• half a bay leaf
• 25 grammes mushroom peelings
• 80 grammes beurre manié (45 grammes butter and 35 grammes flour)
• 150 grammes butter
• cayenne

Instructions

1. Reduce 1 litre and a half of excellent red wine by half with the sliced shallots, parsley stalks, thyme, half bay leaf and mushroom peelings.
2. Pass the reduction through muslin.
3. Thicken it with the 80 grammes of beurre manié.
4. At the moment of serving, finish with the 150 grammes of butter and lift lightly with cayenne.