Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat evoo in a heavy bottom pot or rondeau over medium heat.
Add shallots.
Cook, while stirring occasionally, until translucent, soft and slightly caramelized, about 3 minutes. Pour off any excess oil.
Add thyme.
Cook until aromatic. Remove from the heat.
Deglaze the pan with red wine. Reduce by half.
Return the pan to medium heat.
Add Red Wine Sauce. Reduce by 1/4. Taste and adjust seasoning as needed.
Remove from the heat. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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