|Shallots||3 Tablespoon, minced|
|Onion||1⁄2 Cup (8 tbs), minced|
|Garlic||2 Clove (10 gm), minced|
|Cognac||1⁄3 Cup (5.33 tbs)|
|White wine||1 1⁄2 Cup (24 tbs)|
|Tomato paste||2 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Fresh tarragon||1 Tablespoon, chopped|
Heat butter in small saucepan.
Add shallots, onion and garlic and cook until tender but not browned.
Add cognac and simmer until reduced one-half.
Add remaining ingredients except salt and pepper and simmer until sauce is reduced one-third.
Season to taste with salt and pepper.