|Chopped shallots/Onion||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Veloute sauce||2 Cup (32 tbs)|
|Prepared hot mustard||1 Teaspoon|
In a heavy saucepan over medium heat, fry the shallots or onion in 1 tablespoon [15 ml.] of the butter until they color slightly.
Add the wine and boil the mixture until almost all of the liquid has evaporated.
Reduce the heat to low, add the veloute sauce and simmer, uncovered, for about 30 minutes.
Stir in the mustard and simmer for five minutes.
Finally, blend in the remaining butter.
Do not strain the sauce.