Mustard and Cornichon Sauce (Sauce Charcutie’re)

INGREDIENTS

16 cornichons – drianed and thinly sliced
3 tablespoons, unsalted butter
2/3 cup, yellow onion – finely chopped
4 cloves, garlic – finely minced
2 tablespoons, red wine vinegar
1/2 cup, chicken broth
salt and freshly ground pepper to taste
1 tablespoon, tomato paste
1 bay leaf
1 sprig, fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon, Dijon mustard

METHOD

1. Melt 1 tablespoon butter in a saucepan and add the onions, cook until lightly browned.
2. Add garlic and cook for 30 seconds to 1 minute.
3. Add vinegar and cook briefly.
4. Add the chicken broth, salt and pepper to taste, and tomato paste.
5. Bring to a boil, stirring frequently.
6. Add the bay leaf and thyme
7. Reduce heat and simmer about 4 minutes
8. Stir in cornichons and continue cooking for 1 minute
9. Remove from heat
10. Stir in the mustard
11. Swirl in the remaining butter and serve