Sauce Robert

A classic French brown sauce made from onions slowly cooked in white wine and seasoned with mustard, traditionally served with grilled pork or eggs. It is sweet-tangy and velvety.

30 min
4 servings
Easy
Budget-friendly
🇫🇷 France

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Instructions

Finely slice the onions, then melt them gently in the butter over low heat for 10 minutes, without letting them colour.
Add the white wine and reduce by half over medium heat.
Pour in the demi-glace, stir and simmer for 10 minutes until the sauce coats the back of a spoon.
Off the heat, stir in the mustard, then adjust the seasoning with salt, pepper and sugar if the sauce is too sharp.
Serve straight away, hot, with grilled meat or hard-boiled eggs.

Variations and tips

Using what's easy to find. If you don't have demi-glace, make a sauce with 300 ml of reduced beef stock and a spoonful of cornflour dissolved in water.