Simple Brown Sauce with Thyme
From The Cook's Bible (Canada, UK), by Christopher Kimball
This is a quick, last-minute sauce that can be served with turkey. An immersion blender can be used to help thicken the sauce, although it is not necessary. This is a good sauce to use with leftovers and on other occasions when making a homemade stock is not practical.
2 tablespoons butter
1 tablespoon olive oil
3 shallots, peeled and minced
1 cup dry white wine
3 tablespoons brandy
1-1/2 cups beef stock, homemade or low-sodium
1/2 teaspoon dried thyme or 2 teaspoons minced fresh
2 tablespoons cornstarch
Salt and freshly ground black pepper to taste
Place butter and olive oil in a sauté pan over medium-high heat. When hot, add the shallots and sauté for 5 minutes. Add the wine, brandy, stock, and thyme and bring to a boil. Cook until liquid has been reduced by 50 percent. Add cornstarch to 1/3 cup water and stir until dissolved and smooth. Whisk cornstarch mixture into boiling stock. Simmer until thickened. Season with salt and pepper to taste.
Yield: Makes about 1-3/4 cups