2 tablespoon butter
1 small onion, finely chopped
1-1/2 cups Sauce Espagnole
1/2 cup dry white wine or Pernod
2 dill pickles, cut into julienne strips
In a heavy-based saucepan, melt butter, sauté onion over medium heat until soft and golden, but not brown.
Stir in Sauce Espagnole and wine; bring to a boil. Reduce heat and simmer until the sauce has been reduced by about a quarter.
just before serving, add pickle and cook for about 1 minute. Serve hot with cooked meats, primarily pork.
Makes about 1-1/2 cups.