Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
about 1 1/4 cup

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely minced onions
  • 1/4 cup white wine
  • 1 teaspoon dry mustard
  • 2 cups demi-glace

Directions

In a saucepan, over medium heat, melt the butter. Add the onions and saute for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir in the mustard. Add the demi-glace and reduce the heat to medium. Simmer for 20 minutes. Remove from the heat and serve. The sauce is great on grilled meats, especially on pork.

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