Sauce Robert For Grilled Or Roasted Pork
From notyourmomma 17 years ago
- 35 minutes to make
- Serves 12
Robert Sauce from MaryAlice LaForest, cooking teacher, Stock Pot, 1975. A necessary sauce to make a wonderful pork chop a la charcutiere. I make this sauce and save it to use as my flavoring in other dishes instead of a canned soup product.
Ingredients
- 1 large onion, finely minced shopping list
- 1 tbsp of butter shopping list
- 1/3 pint of white wine shopping list
- 1 pint of half glaze (demi-glace quick method)-posted shopping list
- 1 tsp of dry mustard - fresh can - not something that has been sitting in the cupboard for years shopping list
- 1 generous pinch of powdered sugar shopping list
- 1 tsp of beef base - purchased shopping list
How to make it
- Melt butter.
- Add minced onion and saute gently, do not let it brown.
- Add the white wine and reduce by 1/3, add the half glaze and allow to simmer for 20 minutes.
- Add the beef base, dry mustard and sugar.
- If this sauce has to wait to be used, it should be kept warm in a double boiler, it must not boil again. It is best suited for grilled or roasted pork.
- NOTE: Robert Sauce becomes a Charcutiere Sauce with the addition of 2 ounces of julienne or minced gherkins.
People Who Like This Dish 4
- chuckieb Ottawa, CA
- Good4U Perth, Canada
- momo_55grandma Mountianview, AR
- notyourmomma South St. Petersburg, FL
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Reviewed by 1 people-
wow will use on my pork ribs yummy high5
momo_55grandma
in Mountianview loved it
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