Ingredients:

• 1 tbsp (15 mL) Butter
• 1 tbsp (15 mL) Vegetable oil
• 2 each Onions, finely chopped
• 1 tsp (5 mL) Sugar
• 1 tsp (5 mL) Red wine vinegar
• 2 cups (500 mL) Vegetable stock
• 1 tbsp (15 mL) Dijon mustard
• 1 pinch Black pepper
• To taste Salt

Method:

1. In a small sauce pot on low heat, melt butter and add the vegetable oil.
2. Add onions and cook on low heat until they are browned and soft. Approximately 20 minutes.
3. Add sugar and cook for 2 minutes. Stir in vinegar and stock and cook for an additional 10 minutes or until gravy has reduced by half.
4. Stir in mustard and pepper. Season to taste with salt.
5. Remove from heat and using a hand blender, blend until smooth.