Sauce Robert

Source

Author: Bob and Robin Young

Source: "The Sauce Bible: Guide to the Saucier's Craft"

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

One of the Classic Sauces. Sauce Robert is typically served with boiled beef, pork or grilled meat. This Sauce Robert, though, was specifically designed to be served with pork or boar.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Yield: 1 cup

Ingredients

Ingredients
1	T	Butter, room temperature
1	sm	Onion, finely chopped
½	c	dry White Wine

½	c	White Wine Vinegar
1¼	c	Demi-Glace
2	T	Dijon mustard

Directions

1	Sauté the onions in the butter. Add the white wine and vinegar and simmer until reduced by three-fourths.
2	Add the demi-glace and simmer until suitable thickness is achieved. Finish with Dijon mustard and serve with any pork dish.

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Tips

To convert this to a Butcher Sauce (Sauce Charcutière), garnish with julienned sour gherkins.