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To a small saucepan, add wine, shallots, thyme and bay leaf.
Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
Add the broth and bring to a boil again.
Continue cooking until this mixture reduces by half, 15-20 minutes.
Strain the mixture through a fine mesh strainer and discard the solids.
Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth.
Add this mixture to the saucepan and whisk until thickened.
Enjoy immediately.