Sauce Robert
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Ingredients
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1 small onion
white wine
3/4 - 1 cup Sauce Espagnole
1 Tbl or to taste Dijon mustard
butter
salt
black pepper
- Method
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In advance, prepare the Sauce Espagnole. Dice the onion finely.
Sweat the onions down in 2 Tbl of butter. Deglaze the pan with white wine. Scrape the bottom of the pan. Reduce the wine by about 1/2. Throw in the Sauce Espagnole. Adjust seasonings to taste. Reduce the sauce until it coats the back of a spoon. Stir in the mustard, then cut off the heat.
- note
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One shallot may be substituted for the onion.