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Robert Sauce
Recipe courtesy of Emeril Lagasse, 1998
- Total Time:
- 30 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- None
- Yield:
- about 1 1/4 cup
Ingredients
- 1 tablespoon butter
- 1/2 cup finely minced onions
- 1/4 cup white wine
- 1 teaspoon dry mustard
- 2 cups demi-glace
Directions
In a saucepan, over medium heat, melt the butter. Add the onions and saute for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir in the mustard. Add the demi-glace and reduce the heat to medium. Simmer for 20 minutes. Remove from the heat and serve. The sauce is great on grilled meats, especially on pork.
© Recipe courtesy of Emeril Lagasse, 1998