MUSTARD TARRAGON RED WINE SAUCE
Grey Poupon Rouge Mustard is the highlight of this savory tarragon, garlic and red wine sauce. Simmered with sauteed peppers, onion and mushroom. Serve over veggie meats, pasta, rice or mashed potatoes!
Sauce makes 4 cups
4 T. extra virgin olive oil
1 jumbo fresh sweet red pepper, diced into 3/4 – 1 inch squares
1 med. fresh green pepper, cut into 3/4 – 1 inch squares
1 med. fresh yellow onion, cut into 3/4 – 1 inch squares
8 oz. white button mushrooms, sliced
1 t. salt
2 t. garlic powder
freshly ground black pepper to taste
2 t. poultry seasoning
2 t. dried tarragon
1/4 t. ground allspice
26 oz. carton vegetable stock ( I used Swanson brand), save out 1/2 c. stock and mix with 1/3 c. cornstarch
1/2 c. dry red wine
1/4 c. Grey Poupon Rouge Mustard
1/4 c. water
In extra-large skillet, over medium heat, heat olive oil. Add peppers, onion, mushroom, salt, garlic powder and freshly ground black pepper. Saute till wilted.
Add poultry seasoning, tarragon, allspice, and vegetable stock. Scrape bottom of skillet with a spoon to release browned particles into the broth. Cook at a fizzle of a boil for 20 minutes.
Combine 1/2 cup stock with 1/3 cup cornstarch, stirring till dissolved and smooth. Add to skillet, stirring till thickened.
Add red wine, rouge mustard and water, stirring well after each addition to completely incorporate into the sauce. Salt and pepper to taste. Cook another 15 minutes at a fizzle of a boil. Turn heat off and let set till ready to reheat and serve.