Prep 5 mins
Cook 15 mins
Entered for safe-keeping. A classic French brown mustard sauce especially good on grilled pork from Raymond Sokolov's "The Saucier's Apprentice". I avoided sauces for decades, but recently I have come to appreciate that an accent of a perfect sauce can take a meat to a new height; the calories can be handled in a sensible diet if you don't grab bread or more meat to get every drop of sauce. So this year I'm seeking ultimate sauces. I prefer More Than Gourmet demi-glace to Better-Than-Bouillon; it has less sodium. For the ultimate sauce, make your own veal stock.
- 1 tablespoon unsalted butter
- 1 medium onion, peeled and finely chopped
- 2⁄3 cup dry white wine
- 1 cup demi-glace (More Than Gourmet) or 1 cup thickened veal stock (jus de veau lie)
- 1⁄4 teaspoon sugar
- 1 1⁄2 teaspoons Dijon mustard
- Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
- Add the white wine and reduce by two-thirds.
- Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
- If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
- Just before serving, stir in the sugar and mustard.