Servings: 2 1/2 cups

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Wine and Shallot Sauce Dijon


1 tablespoon butter or margarine
1 3-ounce bag Frieda’s Shallots, peeled and thinly sliced
2 tablespoons cornstarch
2/3 cup dry red or white wine
1 10 1/2-ounce can beef or chicken broth
1 to 2 tablespoons Dijon mustard
1 tablespoon chopped Frieda’s Fresh Chives
1/4 teaspoon pepper


In a medium saucepan melt butter or margarine. Sauté Shallots for 3 minutes over medium-high heat. Stir cornstarch into wine; add to pan with beef broth, mustard to taste, 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.