1 tablespoon vegetable oil
1 small shallot, minced
1 small garlic clove, minced
pinch of kosher salt
1/2 oz white wine
2 tablespoons Dijon mustard
1 tablespoon butter

Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15-30 seconds. Add mustard and salt; bring to boil.

Remove from heat. Add butter and stir gently.

Fills a 2 oz ramekin.

Enjoy :D

Submitted by: Joe