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Ingredients

1 tsp. Butter

1/2 tsp. Shallots, minced

2 oz. Smoked ham, finely diced

2 Fresh thyme sprigs

4 oz. Burgundy wine

12 oz. Rich beef stock or broth

2 1/2 T. Flour

1 1/2 T. Melted butter

Salt to taste

Fresh ground black pepper to taste

Method
Combine melted butter and flour, mix well to form "roux." Place roux in preheated oven at 350 degrees F for 10 - 15 minutes, occasionally flaking with a fork. (This process "browns" the roux.) Remove and reserve.

Melt butter in a small saucepan. Add shallots, ham and thyme, saute briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduce by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat until sauce thickens to desired consistency.

Season with salt and fresh ground black pepper. Strain and reserve until use.

Makes 1 1/2 cups

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