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Okay before our onions get a chance to burn you want to make sure that they're stirred
around and you can see that the butter is just about gone. So now we're going to take
our bourbon and we'll add that to protect it from scorching. And we're going to let
that cook just a little bit so that the alcohol cooks out of it. It should be very sweet smelling
right now. And we're going to measure out roughly two tablespoons of Dijon mustard.
I see that our veggie stock has come to a boil so we'll turn that off. We'll stir our
mustard to make sure that it's incorporated here with our onions. And then we'll add some white wine for flavor
but also for for a little bit of must, a little bit more liquid.