Combine ingredients, bring to a boil, reduce to simmer
Reduce volume by 1/2, skim anything that floats to the surface
The sauce should be shiny and translucent, strain, cool.
Variations:1.5 T. shallots, 4 oz. red Bordeaux, 2 bay leaves, pepper, demi, 1 T. lemon juice = bordelaise sauce 1 - 2 T. finely chopped onion, 1/2 cup white wine reduce, 1 cup demi. 1 tsp. dry mustard = sauce Robert