Sauce Robert
This Sauce Robert is another fabulous French sauce to add to your repertoire! It pairs beautifully with grilled pork, chicken or even lamb.
Ingredients
- 2 tbsp. unsalted butter tips & tricks
- 1/2 cup shallots, finely chopped
- 1/3 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 2 cups demi-glace see Recipe
- 1 1/2 tbsp. Dijon mustard
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- In a medium saucepan over medium heat, melt butter. When sizzling, add shallots and sauté for 1 ½ to 2 minutes or until softened.
- Pour in white wine and let it simmer until the liquid is almost gone, stirring often, about 5 to 6 minutes.
- Add demi-glace, increase the heat to medium-high and bring the mixture to a simmer. When it does, reduce the heat to medium-low and simmer for 15 minutes.
- When time is up, add Dijon mustard and whisk constantly until well blended; season with freshly ground black pepper.