Sauce Robert

Preparation info
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By Robert Carrier

Published 1965

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  • ½ pint brown sauce
  • ½ Spanish onion, finely chopped
  • 2 tablespoon


Sauté finely chopped onion in butter until transparent; add wine or vinegar, mustard and sugar, and boil until liquids are reduced to half the original quantity. Then add Brown Sauce and simmer for 10 to 15 minutes longer.

Skim sauce well and strain before using. One or two red pimentos cut in strips may be added after straining. Serve with pork,