Ingredients

  • 575 sauce espagnole
  • 60 g butter
  • 40 g chopped onion
  • 40 g diced carrot
  • l bay leaf
  • 1 pinch thyme (chopped)
  • 1 pinch parsley (chopped)
  • 1025 ml wine vinegar
  • 1 tsp english mustard

Method

  • Melt 25g of the butter in a saucepan and brown the onion and carrot.
  • Add the herbs and vinegar and boil until the quantity is reduced by about half.
  • Add the sauce and mustard and reduce a little further.
  • Strain through a sieve and add the remaining butter.