Instructions: Peel and dice onion.

Heat onion, vinegar, white wine, lemon juice and mustard in a pan until boiling. Reduce heat and simmer until reduced by half. Add cream and simmer 1 minute.

Remove pan from heat and whisk in soft butter a bit at a time. Sauce should begin to thicken slightly and take on a smooth texture.

Do not boil this sauce. Use immediately.

Serve with grilled or steamed fish and chicken or with grilled meats.

Makes about 1 1/2 cups.

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