Robert (roh-ber) Sauce, a blend of wine, vinegar, Demi-Glace Sauce and mustard, is one of the classic sauces of French cuisine. Serve with roast pork or grilled pork chops.
1 tablespoon butter
1 tablespoon vegetable fat
1 medium-sized onion, finely chopped
6 fl. oz. dry white wine
2 tablespoons white wine vinegar
1 teaspoon white pepper
14 fl. oz. Demi-Glace Sauce
2 teaspoons prepared French mustard
In a small saucepan, melt the butter with the vegetable fat over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 8 to 10 minutes or until it is golden brown.
Stir in the wine and wine vinegar and bring the liquid to the boil. Boil the liquid until it has reduced by about one- third.
Stir the pepper and dcmi-glace sauce into the pan. Bring the sauce to the boil, stirring constantly. Reduce the heat to low and simmer the sauce for 20 minutes. Stir in the mustard and cook the sauce for a further 2 minutes.
Remove the pan from the heat. Pour
A super moist cake -with fruit, nuts, spices and a syrup, Robin’s Cake tastes delicious served hot or cold. the sauce into a warmed sauccboat and serve immediately.