This tangy mustard sauce is a French bistro classic--perfect with sautéed or roasted pork or sausages.
1 tablespoon unsalted butter (or use 1 tablespoon drippings from preparing the pork)
1 medium onion, minced
1 cup dry white wine
1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®, Jus de Poule Lié Gold®, or Veggie-Glace Gold®) dissolved in 3/4 cup hot water
2 tablespoons chilled unsalted buttter
1 tablespoon Dijon mustard
6 cornichons or small gherkin pickles, cut in matchsticks
Salt and ground black pepper
In a medium saucepan melt 1 tablespoon of butter over medium heat. Add the onions and sauté until they're translucent, about 5 minutes. Add the white wine and simmer until it is reduced to about 1/4 cup.
Reduce the heat to medium-low, stir in the reconstituted Demi-Glace Gold®, and simmer gently for 7-8 minutes.
Whisk in the cold butter, then add the mustard and the cornichons. Season to taste with salt and pepper.