Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine. (Source - Wikipedia)

I think my recipe is the easiest way how to make Robert sauce.

Try this recipe and taste home-made Robert.

INGREDIENTS:

• 1/2 tsp sugar
• 1 tsp lemon juice
• 2 tbsp butter
• 1/2 cup onions, finely chopped
• 1 cup white wine
• 1 quart demi-glace
• 2 tsp dry mustard

METHOD:

1. Combine sugar and lemon: In a small bowl, combine sugar and lemon juice, and until sugar is dissolved.
2. Cook onion: In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
3. Add wine: Add the wine and bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
4. Add demi-glace: Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
5. Serve: Stain through a mesh stainer. Add mustard and the lemon sugar mixture, and mix well. Serve immediately.

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