Robert Sauce - T. H. E. Pork Sauce

1. 1

   Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.

2. 2

   Add the white wine and reduce by two-thirds.

3. 3

   Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. 4

   If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.

5. 5

   Just before serving, stir in the sugar and mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.