Ingredients:
- 1 Tbsp unsalted Butter
- 2 Tbsp Spanish minced Onions
- 1/8 Tsp Paprika
- 1 Tsp Dijon mustard
- 3/4 Apple cider
- I cup Chicken Veloute
- 3 Tbsp Unsalted Butter cut in 1/4 inch cubes
- Salt, white Pepper to taste
Preparation:
Saute the Onion in the butter for several minutes. Add the paprika and mustard and cider. Simmer until reduced by three fourth. Add the Chicken veloute and continue simmering until suitable thickness is achieved. Add the butter, and stir until thoroughly emulsified. Strain, season to taste and serve with grilled meat and poultry.
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