Ingredients
- 6 tablespoons butter
- 1/4 cup flour
- 1/2 whole red onion—minced
- 1/2 cup chicken stock
- 1/2 tablespoon whole-grain mustard
- 2 tablespoons Dijon mustard
- 1 cup white wine
- 4 cups heavy cream
- Salt and pepper to taste
- 2 teaspoons garlic
Directions
In a saucepan, melt the butter over medium heat. Sweat the onions in the butter. Add the flour to make a roux.
Add the rest of the ingredients to the saucepan. Bring the sauce to a boil, adjust the seasonings and then reduce the heat and simmer for 15-20 minutes. Place the sauce in a blender and pureé until smooth. Hold warm until needed.
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