In medium saucepan saute shallots in olive oil for 2 minutes. Shallots should be translucent.
Add remaining ingredients except slurry.
Bring to a boil and reduce by ¼.
Stir slurry ingredients together in small bowl.
Whisk slurry into sauce and continue to whisk until sauce thickens slightly
about 3-5 minutes. Shallow pan cool in walk in then pace in clean container.
Label, date, initial and refrigerate.