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Sauce Robert
Description
This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat.Ingredients
Serves
4
- 2 tablespoons unsalted butter, divided
- 1/2 cup finely diced onions
- 1 cup dry white wine
- 1 1/2 ounces Demi-Glace de Veau Gold® or Demi-Glace Gold®
- 3/4 teaspoon dry mustard, dissolved in a small amount of warm water
- Up to 1/2 cup hot water
- Salt and ground black pepper
Methods/steps
- Melt 1 tablespoon of the butter in a saucepan over medium heat, add the onions, and sauté them until they are translucent, 2-3 minutes. Add the white wine, bring the mixture to a boil, and cook until the wine is reduced to 1/2 cup.
- Whisk in the Demi-Glace de Veau Gold® and the dissolved mustard, and then add enough hot water to thin the sauce to the desired conistency.
- Strain the sauce and return it to the pan. Season to taste with salt and pepper, and whisk in the remaining tablespoon of butter.
