Classic Sauce Robert Recipes

ROBERT SAUCE RECIPE

Steps:

• Heat a saucepan over medium heat until hot.
• Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
• Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
• Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
• Add the mustard and finish by adding the remaining tablespoon of butter to the sauce and stir. This is called mounting.
• Taste and adjust seasoning with salt and pepper if needed.
• Serve with your favorite pork dishes or beef and chicken recipes.

ROBERT SAUCE - T. H. E. PORK SAUCE

Steps:

• Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
• Add the white wine and reduce by two-thirds.
• Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
• If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• Just before serving, stir in the sugar and mustard.