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 |