Sauce Robert
Onion, white wine and mustard in demi-glace — the classic for pork
One of the oldest named sauces in French cooking, and still the right thing with a pork chop. Onions softened in butter, white wine and vinegar reduced over them, demi-glace, and mustard stirred in at the very end.
The mustard goes in off the heat. Boil it and it turns bitter and loses its point.
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 cup dry white wine
- 2 tablespoons white wine vinegar
- 2 cups Demi-Glace (see Demi-Glace)
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- Kosher salt and black pepper
Instructions
- Melt 2 tablespoons of the butter in a saucepan over medium-low heat. Add the onion and cook gently for 12 to 15 minutes, until soft and golden but not browned.
- Add the wine and vinegar and reduce by two thirds, about 8 minutes.
- Add the demi-glace and simmer gently for 15 minutes.
- Off the heat, whisk in the mustard, the remaining butter and the sugar. Season with salt and pepper.
- Do not let it boil once the mustard is in.
Notes
- Add a handful of julienned cornichons at the end and it becomes Sauce Charcutière.