Robert Sauce
Category:
Sauces, brown sauce derivatives |
Equipment:
Saucepan, chinois |
No. Servings:
16 |
Serving Size:
2 fl. oz. (60 mL) |
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Yield:
1 qt. (960 mL) |
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| 1 oz. | butter |
| 4 oz. | onion, diced |
| 1 pt. | white wine |
| 1 qt. | * brown sauce (18.13), jus lié (18.12), or demi-glace |
| 1/2 tsp. | sugar |
| 3 Tbsp. | Dijon mustard |
| to taste | salt |
| to taste | white pepper |
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1 | In a saucepan, sauté onions in butter until they are translucent. | 2 | Add white wine and reduce by three-fourths. | 3 | Add jus lié or demi-glace and bring to a boil. Reduce heat and simmer 20–30 minutes. | 4 | Strain sauce through a chinois. | 5 | Add sugar and mustard. | 6 | Adjust seasoning with salt and white pepper. | 7 | **Hold at or above 135°F (57°C) until service. |
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| Nutrition Information | | Calories | 79 | | Fat (g) | 3 | | Protein (g) | 5 | | Carbohydrate (g) | 8 | | Cholesterol (mg) | 6 | | Sodium (mg) | 770 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | This sauce is traditionally served with pork dishes because of the tangy nature of the sauce. |
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