Robert Sauce
This classic French sauce was very popular in France in the 17th century and to this day no on is positive where its name came from but think it was derived sometime in the 16th century.
Sauce Robert is considered a brown sauce but is made with white wine and mustard and goes great with beef and pork.
Robert Sauce
serves approx. 4
Ingredients:
- 1 medium onion
- 1/2 ounce butter
- 1/2 cup white wine
- 1 cup demi-glace**
- 1 tablespoon Dijon mustard
- freshly ground pepper to taste
- 1/2 ounce butter for finishing
**We recommend using 1.5 oz. Demi-Glace Gold reconstituted in 8 ounces hot water.
1. Sauté the onion in butter over medium high until translucent. Add the white wine and reduce to an essence.
2. Add the Demi Glace, stir and reduce until the sauce is thick enough to coat the back of a spoon.
3. Add the mustard, taste for seasonings and finish with the remaining butter.
If you like this recipe and would like to learn how to make more classic sauces, check out our new eCookbook, How to Make Restaurant Sauces at Home in 20 minutes or less, on making sauces at home.
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