Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.

Cook until the sauce reduces to about one half.

Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.

Return the strained sauce to a clean saucepan and bring to a gentle simmer.

Taste and assess for additional seasoning.

For greater acidity, add a finishing splash of the vinegar.

Whisk in the cold butter until incorporated and serve.