|Unsalted butter||1 Tablespoon|
|Shallot||1⁄4 Cup (4 tbs), minced|
|Dry red wine||1 1⁄2 Cup (24 tbs) (Good Quality)|
|Unsalted butter||4 Tablespoon|
Melt 1 tablespoon butter in small saucepan over medium heat.
Add shallot and saute until softened.
Stir in wine and demi-glace and simmer until reduced to scant 1 cup.
Pour through fine strainer into another small saucepan.
Whisk in remaining butter a little at a time, making sure each piece is absorbed before adding another.
Taste and adjust seasoning if necessary.
Use as desired.