Red wine sauce

I found this hidden in our family cookbook (don't you all wish you had a semi professional chef in your family that shares her recipes with you.....um, all my readers are family anyway and have this book too).

1 tbs butter
1 tbs finely chopped shallot
1 tbs brown sugar
1/4 cup red wine
1/4 cup home made stock
1 bay leaf
2 tbs fresh thyme, stems removed
1 tbs dijon mustard
1 tbs balsamic vinegar
3 tbs butter cut into 1/2 tbs bits
2 tbs heavy cream or half and half

Using the drippings from whatever you are cooking, don't wipe out the pan.
Combine the butter, shallot, and sugar and stir until the sugar is dissolved.
Add wine, stock, bay leaf, and thyme and turn of heat to medium, stirring to cook over medium low heat, scraping the bottom of the pan to loosen the cooked on bits.
Cook until reduced by 1/3.
Whisk in the mustard and vinegar.
Whisk in the butter, one 1/2 tbs at a time, letting it melt into the sauce.
Add in the cream or half and half and cook until it coats the back of a spoon.