- 1 tablespoon butter
- 1/2 cup finely minced onions
- 1/4 cup white wine
- 2 cups demi-glace
- 1 teaspoon dry mustard
- In a saucepan, over medium heat, melt the butter. Add the onions and saute for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir in the mustard.
- Add the demi-glace and reduce the heat to medium. Simmer for 20 minutes. Remove from the heat and serve. The sauce is great on grilled meats, especially on pork.
Roasted Rack Of Lamb With Goat's Cheese Potatoes And Sauce P…rigueux
Egg Hussard With Marchand De Vin Sauce
Basic Brown Stock
Grilled Filet of Beef with Blue Cheese Glacage, Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce
Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes
Florida Grouper With Tomatillo Sauce, Florida Orange Mango Salsa, Lump Crabmeat Guacamole, And Fried Yucca Chips
The Queen's Sauce
Beer Battered Fried Okra Stuffed With Crabmeat And A Spicy Green Onion Dipping Sauce