This is just the creation of stuff I had in the fridge and has become ubiquitous in my kitchen. You can adjust it however you need and it is absolutely perfect with a myriad of dishes from pasta sauce, sauce bases, to spooning over baked chicken or fish.

Five large Shallots, sliced (to taste – I like a lot of shallots)
Five cloves Garlic, minced
1 cup White wine
1/4 cup Chicken broth
One tablespoon Butter (or more if desired)
Squeeze Lemon Juice (optional)

Saute shallots and garlic in a butter (season properly) until glassy. Add in wine and broth and reduce to desired thickness.  Simmer until ready to use. Squeeze lemon juice and add fresh ground pepper as taste prefers.

To thicken this sauce you can add flour when sauteing the shallots and garlic. You can also add red pepper flakes for some heat if you like. If you need more liquid and are making pasta you can reserve some of the starchy pasta water after straining.