|Onion||1 , minced|
|Butter||15 Milliliter (1 Tablespoon)|
|Salad oil||15 Milliliter (1 Tablespoon)|
|White wine||250 Milliliter (1 Cup)|
|Simplified brown sauce||1 Cup (16 tbs) (1 Recipe)|
|Prepared dijon mustard||4 Teaspoon|
|Soft butter||50 Milliliter (3 Tablespoon)|
|Parsley||50 Milliliter, minced (3 Tablespoon)|
Brown the onion in the 1 tablespoon (15 mL) butter and salad oil.
Add the wine and boil over high heat until reduced to 3 to 4 tablespoons (50 to 60 mL).
Heat the brown sauce and add the reduced wine.
Simmer for a few moments, while stirring.
Blend together the mustard, soft butter and minced parsley.
Remove the sauce from the heat and add die mustard mixture.
Stir until the butter is dissolved.
Taste for seasoning and use.