Mustard Sauce

2 medium onions, finely chopped
3 medium shallots, finely chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon all-purpose flower
2 cups white wine
1/2 cup cider vinegar
2 tablespoons tomato paste
2 tablespoons Dijon Mustard
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh parsley, for serving


  1. In a 2 quart saucepan, sauté the onions and shallots in the hot butter and oil over medium heat for 3 minutes until translucent.
  2. Sprinkly the flour over the onion mixture and cook, stirring frequently, until well combined.
  3. Stir in the wine, vinegar, tomato paste and mustard. Reduce the heat and simmer, uncovered, for 30 minutes, until reduced by one fourth.
  4. Season with salt and pepper to taste.
  5. Keep warn until ready to serve. Before serving, stir in the parsley.

One thought on “Mustard Sauce

  1. Pingback: Mustard Eggs | historichostess

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