WINE AND SHALLOT SAUCE DIJON

1 tbsp butter or margarine
3 oz. minced shallots
2 tbsp cornstarch
2/3 cup dry red or white wine
1 (10 1/2 oz.) can beef or chicken broth*
1 to 2 tbsp. Dijon mustard
1 tbsp chopped fresh chives
1/4 tsp pepper

In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat.

Stir cornstarch into wine; add to pan with broth, mustard to taste, chives and pepper. Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly. Taste for seasoning.

Serve over burgers, steaks, fish, or barbecued chicken.

Use chicken broth for chicken or fish sauce; beef broth for burgers or roasts.