Shallots, carrots, and apples sauté until lightly caramelized, then a deglaze of apple juice and cider vinegar reduces nearly dry before Dijon mustard and brown stock simmer everything into a rounded, sweet-sharp sauce.
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In 10-inch sauté pan, heat oil over medium-high flame. Sauté shallots, onion, carrots, and apples until lightly caramelized.
Deglaze pan with apple juice and vinegar. Reduce liquid until almost dry (au sec). Do not remove vegetables.
Transfer vegetables to 1-gallon pot. Add mustard, 7 cups of warm brown stock, and sachet to pot. Bring to .
In medium bowl, add 1 cup of remaining stock to roux. Whisk to combine.
Return stock and roux mixture to pot. 15 to 20 minutes until sauce thickens and nappé consistency is achieved.
Strain sauce through chinois. Adjust seasonings to taste.
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