Cooking Guide

Red Wine Mustard Sauce

Red Wine Mustard Sauce




  • 2 tablespoons clarified butter or Allen Brothers Seafood Butter
  • 1 tablespoon chopped shallots
  • 4 oz red wine
  • ½ to 1 tablespoon ground mustard
  • 4 tablespoons glace de veau, d’agneau, or poulet, thawed
  • 2 tablespoons chilled unsalted butter or beurre manié
  • salt and pepper, to taste


  1. In a hot sauté pan, add clarified butter and shallots. Add red wine and reduce by two-thirds.
  2. Add mustard and glace. Heat to a simmer and remove from heat.
  3. Add chilled butter or beurre manié and stir. Salt and pepper to taste. Serve on beef, veal and chicken breasts.