| In a medium saucepan, saute shallot in oil
until translucent, about 1 minute. Add thyme and stir until fragrant. Add red wine and simmer till liquid is reduced by about half. Stir in plum preserves and simmer, stirring constantly.
In a small bowl, stir together water, Soup Base and cornstarch until dissolved. Add to plum sauce and stir till well blended. Stir in mustard if desired. Simmer, stirring
occasionally, until sauce has thickened.
Notes from Lynne:
I couldn't find any plum preserves, so I
used red plum jam instead.
Instead of dry red wine, I used plum wine, which is what I had on hand.
I forgot to put in the Dijon mustard, but it tasted amazing without it, so I
don't think it's needed.
|
