Robert Sauce

500 MILLILITRES

      Ingredients

Butter                                                                  25 g

Onions                                                                100 g

White wine                                                          125 ml

Demi glace                                                          500 ml

English mustard                                                  10 g

Sugar                                                                   5 g

Meat glaze                                                           25 ml

Method

  1. Melt the butter is a saucepan.
  2. Peel the onions and cut them into fine dice and cook them in the butter without colouring.
  3. Add the wine and reduce by two thirds.  Add the demi-glace and simmer for a further 15 minutes.
  4. Add the sugar, the meat glaze and the diluted mustard; do not reboil.
  5. Skim; adjust the consistency and seasoning.

 

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