Quick Basic Brown Sauce

• 3 shallots or scallions, finely chopped
• 3 tablespoons butter
• 1 cup red wine
• 10 1/2-ounce can beef bouillon (not consomme)
• 1 teaspoon tarragon
• Pinch thyme
• salt, pepper
• Beurre manie

1. Saute the chopped shallots or scallions in the butter.
2. Gradually add the wine and bouillon.
3. Let it come to a boil and add the seasonings.
4. Cook down for a few minutes.
5. Add beurre manie to thicken to taste.
6. Let simmer for a few minutes and strain.
7. Bordelaise Sauce: Add a little poached marrow to the brown sauce.
8. Correct the seasoning and add a touch of chopped parsley.
9. Sauce Diable: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce.
10. Stir well.
11. Sauce Perigueux: Add finely chopped truffles to the brown sauce.

shallots, butter, red wine, beef bouillon, tarragon, thyme, salt, beurre

Taken from www.epicurious.com/recipes/food/views/quick-basic-brown-sauce-20034 (may not work)