Preparation time: a few minutes
Cooking time: under 15 minutes
 

Serve this sauce with poultry, lamb or kebabs.

The name of this classic sauce is often misused to refer to any spicy brown sauce, no matter what it contains.

1. Sweat the chopped shallots in 1 tsp. butter.
2. Add the white wine and vinegar and cracked pepper. Bring to a simmer and reduce until almost dry.
3. Add the stock to the reduction with the herbs. Bring to a simmer and reduce as necessary until thick enough to coat a spoon.
4. Whisk in the remaining cold butter, in small pieces.
5. Strain and keep hot in a bain-marie until serving time.