Finely chop the onion and garlic and sauté them over medium heat in butter along with a few sprigs of thyme. They should not take on any color, and after a few minutes, add honey and vinegar.

Stir the pot for a few minutes and add 1 dl of red wine. Continue doing this for the next few hours. When there is no more red wine, add the port wine and then the stock. The sauce should not become too thick but should be reduced to 1.5-2 dl.

10 minutes before serving, strain the sauce so you only have the "stock" left. It should be completely smooth with no lumps. Turn the heat to high and add 2-3 grams of cold butter at a time while vigorously whisking, so the sauce is emulsified. It thickens and becomes glossy and beautiful.

If using unsalted butter, the red wine glaze should be seasoned before emulsifying. This cannot be done with regular salted butter, as the salt from the butter will change the flavor significantly.

The sauce can be seasoned with salt, pepper, sugar, lemon juice, and vinegar.