Velvety Balsamic-Red Wine Butter Sauce

1. Combine Ingredients and Simmer

Start by combining the red wine, minced shallot, and thyme sprig in a small saucepan. Bring the mixture to a simmer over medium heat.

2. Reduce Wine Mixture

Once the mixture reaches a simmer, increase the heat slightly and let it boil until it reduces by half, which should take about 4 minutes.

3. Add Balsamic Vinegar and Reduce

Add the balsamic vinegar to the pan. Continue to simmer, stirring occasionally and scraping down the sides of the pan, until the liquid is reduced to approximately 2 tablespoons. This should take another 4 to 5 minutes.

4. Incorporate Butter

Add the cold butter to the pan and begin stirring in circles with a whisk or fork. Keep the pan on the heat initially, but as the butter begins to melt and incorporate, remove the pan from the heat. Keep stirring until the butter is mostly melted and incorporated.

5. Add Lemon Juice, Salt, and Pepper

Remove and discard the thyme sprig. Stir in the lemon juice, kosher salt, and freshly ground black pepper. Taste your sauce and adjust the seasoning if needed.

6. Optional Straining and Serving

For a refined finish, you can strain the sauce through a fine-mesh sieve to remove the shallot bits, although this step is optional. Serve the sauce immediately.