| Ingredients | |||
| Amount | Item | ||
| 8 | oz | Red Wine | |
| 1 | oz | Avocado OIl | |
| 2 | oz | Shallots | |
| 2 | oz | Balsamic Vinegar | |
| 1 | oz | Agave Nectar (Honey or Sugar) | |
| 16 | oz | Bone Broth – Beef | |
| to thicken | Corn Starch | ||
| 2 | oz | Mustard – Whole Grain | |
| Procedures | ||||||
| 1 | Heat the oil in a saucepan over medium heat | |||||
| 2 | Add the shallots and stir till wilted | |||||
| 3 | Deglaze with the wine and reduce to 1/4 volume | |||||
| 4 | Add the vinegar and reduce to 1/2 the volume | |||||
| 5 | Add bone broth and agave | |||||
| 6 | Make a slurry with the cornstarch and water | |||||
| 7 | Thicken the sauce with the slurry | |||||
| 8 | Strain the sauce then add the mustard | |||||