Grain Mustard and Shallot Sauce

  • 2 whole shallots, peeled and coarsely chopped
  • 4 tbsp grain mustard
  • 1 cup red wine
  • 1 cup heavy cream
  • 6 oz (1 container) Stock Options Veal Demi-Glacé
  • salt and pepper to taste
  • 4 tbsp olive oil

In a medium saucepan heat olive oil on medium heat, add shallots and cook until lightly brown (12 minutes). Add red wine and 6 oz Stock Options Veal Demi-Glacé and reduce by half (about 3–4 minutes). Add mustard and cook for 1 minute, then add heavy cream and continue to reduce for 35 minutes. Add salt and pepper to taste.