RED WINE MUSTARD SAUCE

INGREDIENTS:
2 teaspoons vegetable oil
1 to 2 tablespoons minced shallots
1 cup dry, lightly oaked red wine
Three-fourths cup beef or chicken stock
1 teaspoon prepared whole-grain mustard
8-9 teaspoonsveal demi-glace
1 tablespoon heavy cream
3 tablespoons unsalted butter

INSTRUCTIONS:
Heat the oil in a small saucepan. Add the shallots and saute until soft and translucent. Add the wine and simmer until reduced by about half, approximately 7-10 minutes. Add the broth and continue to simmer until the wine-broth mixture has reduced by a little more than half. Whisk in the mustard and optional glace. Add the cream and simmer for 1 minute. Remove from heat and swirl in the butter bit by bit.