Sauce Robert: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Sweat the onion and add the wine as described for the classic method, but reduce by only half. Add 3 tablespoons (45 milliliters) glace de viande to the infusion in place of demi-glace. Adjust the consistency of the sauce, add the mustard and sugar, and finish with ounces (45 grams) butter.