Robert Sauce - T. H. E. Pork Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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

@KateL
Contributor
“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.”