RED WINE MUSTARD SAUCE

INGREDIENTS: 2 teaspoons vegetable oil 1 to 2 tablespoons minced shallots 1 cup dry, lightly oaked red wine Three-fourths cup beef or chicken stock 1 teaspoon prepared whole-grain mustard 8-9 teaspoonsveal demi-glace 1 tablespoon heavy cream 3 tablespoons unsalted butter INSTRUCTIONS: Heat the oil in a small saucepan. Add the shallots and saute until soft and translucent. Add the wine and simmer until reduced by about half, approximately 7-10 minutes. Add the broth and continue to simmer until the wine-broth mixture has reduced by a little more than half. Whisk in the mustard and optional glace. Add the cream and simmer for 1 minute. Remove from heat and swirl in the butter bit by bit.