Soups, Salads & Sauces
1 Tbs Butter
3 oz Shallots
2 Tbs Cornstarch
2/3 cup Dry red or white wine
10-1/2 oz Chicken broth
2 Tbs Dijon mustard
1 Tbs Fresh chives
1/4 tsp Black pepper
From Frieda's Shallot, www.friedas.com, 9/12.
Peel and slice thinly the shallots.
Chop the fresh chives.
In a medium saucepan, melt butter and saute shallots for 3 minutes over medium-high heat.
Stir cornstarch into wine; add to pan with broth, mustard, chives, and pepper. Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly. Taste for seasoning.
Serve over burgers, steaks, fish, or barbecued chicken.