74 Sauce Robert

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 75 g ( oz) butter in a pan, add 300 g (11 oz) finely chopped onion and cook without colour. Moisten with 4 dl (14 fl oz or U.S. cups) white wine and reduce by two-thirds. Add 6 dl (1 pt or 2⅝ U.S. cups) Sauce Demi-glace and simmer gently for 10 minutes.

Pass the sauce through a fine strainer and finish away from the heat with a pinch of sugar and 2 tsp of English mustard diluted with a little water.

This sauce is usually served to accompany grilled pork.

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