butter or oil 20 9
onions, finely chopped 10
vinegar 60 ml
demi-glace, jus-liéé or reduced stock 250 ml
English or continental mustard 1 level tsp
caster sugar 1 level tbsp

1 Melt the butter or heat the oil in a small
sauteuse. Add the onions.
2 Cook gently without colour. Add the
vinegar and reduce completely.
3 Add the demi-glace; simmer for 5-10
minutes.
4 Remove from the heat and add the
mustard diluted with a little water and the sugar; do not boil. Skim and correct the seasoning.

May be served with fried sausages and burgers, or grilled pork chops.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetabie). Lightly oil the pan and drain off any excess after the frying is complete and before adding the vinegar.
b. Season with the minimum amount of salt.