Instructions

1. 1
   Heat olive oil in a large slope-sided skillet over medium high heat. Add shallot and sauté until golden.
2. 2
   Meanwhile, combine broth and starch. Set aside.
3. 3
   Once shallot has cooked, add mustard, salt, and pepper to pan. Decrease heat to medium low heat.
4. 4
   Once sauce heats to just below a simmer, add broth mixture. Cook, whisking continuously, until sauce thickens slightly.
5. 5
   Whisk in butter 1 tbsp at a time, waiting for the one before it to fully melt before adding another.
6. 6
   Once all butter has been used, remove sauce from heat.
7. 7
   Serve with a steak or some pork tenderloin, or use as a grilling baste.