Red Wine Caper Sauce

Ingredients

• 2 teaspoons olive oil
• 1/3 cup minced shallots
• 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
• 1/4 cup dry red wine
• 2 tablespoons drained capers
• 1 teaspoon Dijon-style mustard
• 1 teaspoon cornstarch
• 1/4 cup cold water

Instructions

1. Heat oil in large skillet over medium heat until hot.  Add shallots; cook and stir 2 to 3 minutes until translucent.  Add broth, wine and capers; simmer 8 to 10 minutes until mixture is reduced by half.  Stir in mustard.

2. Dissolve cornstarch in water.  Add to skillet; bring to a boil, stirring constantly.  Cook and stir 2 to 3 minutes until sauce is thickened and glossy.