Ingredients
1 large shallot, finely chopped
¼ cup white wine vinegar
1 cup beef stock
½ tsp SIDS CRAZY SALT
1 tbsp whole grain mustard
2 tbsp cream
1 tbsp butter
SIDS SALT & PEPPER to taste
Directions
Add the shallots to the pan drippings from the lamb and sauté over medium heat until softened, about 3 minutes. Add the white wine vinegar. Increase the heat to high and boil until the liquid is almost evaporated. Add the stock, SIDS CRAZY SALT and continue boiling until the sauce is reduced by ¾. Stir in the mustard and cream, then continue cooking until desired thickness is reached, another minute or so. (The sauce will thicken up a little more as it sits.) Remove from heat and whisk in the butter. Taste and season with SIDS SALT & PEPPER if needed.
