Robert sauce

Yield: 1 servings

Measure Ingredient
1.00 tablespoon butter
½ cup finely-minced onions
¼ cup white wine
1.00 teaspoon dry mustard
2.00 cup demi-glace; see * note

* Note: See the "Demi-Glace" recipe which is included in this collection.

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. This recipe yields about 1¼ cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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