|Onion||1 , chopped|
|Wine vinegar||45 Milliliter (3 Tablespoon)|
|Red wine||125 Milliliter (1/2 Cup)|
|Beef stock||500 Milliliter (2 Cups)|
|Kneaded butter||2 Tablespoon (Beurre Manie)|
|Old fashioned mustard||15 Milliliter (1 Tablespoon)|
|Honey||5 Milliliter (1 Teaspoon)|
|Parsley||1 Teaspoon, chopped|
– In a saucepan, melt butter and saute onion. Add vinegar and wine and let mixture reduce by half. Pour beef stock into mixture and simmer for 15 minutes.
– Add kneaded butter. Season with salt and pepper. Stir with wire whisk or beater and simmer until mixture thickens.
– Add mustard and honey. Pour through sieve. Sprinkle with parsley and serve.