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.

Reviews & Comments 3

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  • chuckieb 5 years ago
    I'm very excited about this sauce as I have a couple of recipes that could use a little extra something and this is certainly it! Thanks so much!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow will use on my pork ribs yummy high5
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  • bluewaterandsand 11 years ago
    i know the pork will be wonderful with this.
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