A Cheat's Bordelaise Sauce

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

2 tablespoons extra-virgin olive oil

1 shallot, chopped

1 clove garlic, chopped

2 stems fresh thyme

1 bay leaf

3 cups pinot noir or other red wine

Pan drippings from pork chops or 2 tablespoons demi-glace, preferably homemade

3 tablespoons unsalted butter

Kosher salt and freshly ground black pepper to tast

Directions at cooking.nytimes.com

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