Sauce: Robert

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Robert Sauce” from www.emerils.com

Sauce: Robert recipe
Serving Size: Not set

Ingredients

- 1 tbsp (14.7868 mL by volume) butter
- 1/2 cup (118.2941 mL by volume) finely minced onion
- 1/4 cup (59.1471 mL) white wine
- 2 cups (473.1765 mL) demi-glace
- 1 tsp (4.9289 mL by volume) dry mustard

Instructions

1. Melt butter over medium heat. Cook onion for 1 minute.
2. Pour in wine, boil for 2 minutes, then stir in mustard.
3. Add demi-glace. Return to a moderate simmer for 20 minutes, adjusting heat as needed. Serve off heat.

US amounts are unscaled; metric additions convert volume only, not ingredient weights.

Yield: About 1 1/4 cups (295.7353 mL)

Source: Adapted from Emeril Lagasse, Emerils.com.
https://www.emerils.com/120807/robert-sauce
Recipe Metadata
Recipe ID
14566
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14566

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!