Preparation

Keep a container in your fridge all week. Every time there's a half-glass of wine left, pour it in. By Friday, you'll have the foundation for a sauce that costs $18 at restaurants.

The Alchemy

1. Pour all your collected wine into a saucepan with the minced shallot, thyme, and black pepper.
2. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 minutes.
3. Add sugar and balsamic vinegar. Continue simmering until the mixture coats the back of a spoon, another 10-15 minutes.
4. Strain out the solids, return liquid to pan, and whisk in butter until glossy.
5. Season with salt to taste.

This glaze works on everything: roasted vegetables, grilled meats, fish, even vanilla ice cream if you're feeling bold. The mixed wines create complexity no single bottle could achieve. It's like a week of dinner parties condensed into a single, spectacular drizzle. Store in the fridge for up to two weeks, or freeze in ice cube trays for instant fancy.