Recipe Old Dijon Mushroom Sauce.

1/2 tz of white onion in brunoise.
2 tz of mushrooms in fetas.
1/2 tz of white wine.
1 tz of old or rustic dijon mustard.
1/4 tz vegetable oil.
1 1/2 liters of broth (to taste).
2 tbsp of butter.
2 tbsp wheat flour.

Preparation:

In a saucepan over high heat place the vegetable oil and onion, once the onion is transparent, add the mushrooms and sauté or stir until the liquid starts to depend, add the white wine and let it boil for a few minutes so that the alcohol evaporates add the mustard, the broth, the salt and the pepper and let it boil while you make the rux melting the butter in another pot and then incorporating the flour until you get a homogeneous paste, turn off the rux and add little by little (to the rux) sauce while incorporating it with a rux hand mixer, once added to the rux two thirds of the sauce pour the contents of the pot into the rest of the sauce stirring with the beater. Once the texture of egg or napado theme is achieved, rectify the salt point and turn off the preparation. BON APPETITE!

@lcdoreyes