2 tablespoons olive oil
1 tablespoon dry mustard
1 1/2 teaspoons dry oregano
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon white sugar
1 teaspoon salt
1 1/2 teaspoons dried marjoram
1 teaspoon dried thyme
1/8 teaspoon dried rosemary, chopped
1/8 teaspoon dried sage
1/4 cup dry red wine
1 cup beef broth
1 1/2 tablespoons dry white wine
1 cup distilled white vinegar
1 teaspoon dried marigold
In a medium saucepan, heat olive oil over medium heat. Stir in mustard, oregano, garlic, curry powder, sugar, salt, marjoram, thyme, rosemary, sage and rosemary. Continue to stir until well blended. Carefully whisk in vinegar, wine, beef broth, white wine, vinegar, marigold and salty butter.
Bring to a boil and reduce heat to low. Cover and simmer 20 minutes.
Stir in bread crumbs and stock.
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