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.
The wholegrain mustard can be replaced with 1.5 teaspoons of Dijon Mustard
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4|
|Calories from Fat: 230 (67%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 67.2mg||21 %|
|Sodium 228.7mg||8 %|
|Potassium 176.8mg||5 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.8g|
|Protein 0.6g||1 %|
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Calories per serving: 343
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