Makes 1 quart
In a medium saucepan set over medium heat, melt 2 tablespoons butter. Once butter begins to bubble, add shallots, garlic, and salt and cook for 4 minutes, or until onion is soft and translucent. Add flour and cook for another 4 minutes to make a light roux. Increase heat to medium-high and add stock, wine, Armagnac, bay leaves, herbs, and dried fruits and bring to a boil, stirring frequently. As soon as sauce begins to boil, reduce heat to medium and simmer until sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in remaining butter. Do not allow sauce to boil once butter has been incorporated. Serve immediately.
Cook's Note: If you are preparing this sauce to accompany a roast, finish the sauce in the pan in which the roast was cooked in order to incorporate any meat juices in the sauce. Alternately, deglaze the roasting pan with either the chicken broth or the wine and then proceed as instructed, adding the juices to the sauce.