Instructions: In a large saucepan, combine shallots, garlic, bay leaf, thyme and wine.

Place over medium heat and simmer until reduced to about 1/4 of original amount.

Add demiglace and simmer until sauce thickens enough to coat the back of a spoon, about 10 minutes. Strain into a clean saucepan and season with salt and pepper to taste. Return to medium heat until rewarmed, then whisk in the butter.

Serve immediately.

Note: Rosemary may be substituted for thyme when serving the sauce with lamb, or sliced sauteed shiitake mushrooms may be added to the finished sauce when serving with beef.

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