Melt the butter or dripping in a frying pan over a medium heat then add the shallots and garlic and cook and stir for 4 minutes until softened and fragrant. Pour in the wine and increase the heat to bring to a simmer. Simmer for 6 to 8 minutes until the wine has reduced to about half then add the herbs and seasoning. Remove from the heat and serve immediately.
This sauce is best when made in a pan just used to cook the meat which it is being served with, such as steak.