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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It would go great with lamb. (unsure of the serving amount as I haven't made it yet). Ingredients:
1 1/4 cups lamb stock or 1 1/4 cups veal stock, reduced |
1/2 cup red wine |
4 tablespoons grainy mustard |
2 tablespoons dijon mustard |
salt and pepper, to taste |
1/4 cup fresh rosemary, chopped |
1/4 cup fresh thyme, chopped |
1 tablespoon worcestershire sauce |
Directions:
1. Combine all ingredients in a medium saucepan and bring to boil.
2. Simmer for 20 minutes until sauce has reduced and thickened slightly.
3. Keep warm until ready to serve with meat.
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