Sauté shallots in a tiny bit of butter until they start to color slightly.
Extinguish with wine, add parsley, thyme and bay leaf. Cook on low fire until half. Strain through a sieve.
Add the dissolved stock, veal jus or clear sauce and simmer gently for a short time. Season well and add the remaining cold butter while waving. Serve immediately or keep warm in a bain-marie for a short time.
Our tip: Use your favorite red wine for cooking!
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