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.
My Private Note
Units: US | Metric
- 1Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
- 2Add the white wine and reduce by two-thirds.
- 3Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 4If 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.
- 5Just before serving, stir in the sugar and mustard.
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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
- Total Fat 1.9 g
- Saturated Fat 1.2 g
- Cholesterol 5.0 mg
- Sodium 16.4 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.3 g
- Sugars 1.2 g
- Protein 0.2 g
The following items or measurements are not included: