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    You are in: Home / Recipes / Robert Sauce - T. H. E. Pork Sauce Recipe
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    Robert Sauce - T. H. E. Pork Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    KateL's Note:

    Entered for safe-keeping. A classic French brown mustard sauce especially good on grilled pork from Raymond Sokolov's "The Saucier's Apprentice". I avoided sauces for decades, but recently I have come to appreciate that an accent of a perfect sauce can take a meat to a new height; the calories can be handled in a sensible diet if you don't grab bread or more meat to get every drop of sauce. So this year I'm seeking ultimate sauces. I prefer More Than Gourmet demi-glace to Better-Than-Bouillon; it has less sodium. For the ultimate sauce, make your own veal stock.

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    Ingredients:

    Serves: 6

    Yield:

    cup

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

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    Nutritional Facts for Robert Sauce - T. H. E. Pork Sauce

    Serving Size: 1 (48 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 47.2
     
    Calories from Fat 17
    37%
    Total Fat 1.9 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 16.4 mg
    0%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.2 g
    4%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    demi-glace

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