Mustard Sauce Doug-Licious baby!

I have made this sauce for years and  I remembered that I had not made it recently, so I decided why not document it and blog about it. I first mad this sauce when I was a butcher way back in the day. It wasn't as good because I didn't use white wine then but I wasn't trained classically yet. None the less This sauce is Doug-Licious especially on Pork!

Ingreidents:

6 Cloves Garlic
1 Whole White onion sliced
2 Tablespoons Hot Mustard
2 cups Cooking White Wine
3 Cups Chicken/Veggie Stock
3 tablespoons unsalted whole butter
2 tablespoons canola oil
salt/pepper to taste 

First: Clean your garlic, smash them do not cut them, in a medium sauce pot over medium heat add oil when oil heats up add your garlic. when garlic is golden add onions. Cook onions until they are almost clear.
Add white wine bring to a boil and reduce down about 1/3 of the way. Add your stock which ever you chose. BE SURE TO STIR!
Add your Mustard and reduce down till the sauce is thick enough to drip slowly off your spoon. Bubbles in the sauce should be the size of a dime.

Set aside and sauce the hell out of your Protein!!!