Robert Sauce - T. H. E. Pork Sauce

Submitted by KateL

"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."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 0.75 cup
• Serves: 6

ingredients

• 14.79 ml unsalted butter
• 1 medium onion, peeled and finely chopped
• 157.80 ml dry white wine
• 236.59 ml demi-glace (More Than Gourmet) or 236.59 ml thickened veal stock (jus de veau lie)
• 1.23 ml sugar
• 7.39 ml Dijon mustard

directions

1. Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
2. Add the white wine and reduce by two-thirds.
3. Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
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. Just before serving, stir in the sugar and mustard.