1. Bring the wine and redcurrant jelly to the boil in a small saucepan over medium-high heat.

2. Reduce the heat to medium and simmer, stirring occasionally, for 10-15 minutes or until the liquid has reduced by two-thirds

3. Reduce the heat to low. Whisk constantly as uou add the butter, a few cubes at a time. (The sauce will thicken slightly and become glossy)

4. Add the thyme and mustard and combine well. Season with salt and ground black pepper.