I'd been making this for years; one of the sauces/dips I prepare when I serve Boeuf Fondu Bourguignonne (Fondue pot filled with equal parts beef broth and red wine). It's a rich sauce and makes enough to use as a binder for chicken or seafood salad. A friend of ours told me it was the exact sauce that his mom also served with her beef fondue when he was growing up.