One of the oldest sauces in the French canon — onions, white wine, and mustard in a brown base. Rabelais name-checked it in 1534; pork chops have been grateful since.
Mise en place
Before you start
Sweat the onion in butter over medium-low until fully soft and translucent, 8 minutes — no color.
Add wine and reduce by two-thirds, 4–5 minutes. Add stock and simmer 8 minutes more.
Off the heat, whisk in mustard and sugar. Never boil after the mustard goes in — heat turns Dijon bitter.
💡
Mustard last, always. Its heat and perfume are volatile.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Rabbit if you're being historical
Garnish
A final swirl of butter or oil
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