Recipe BookKitchen FoundationsSauces & Jus

Sauce Robert

Name: Sauce Robert
Yield: Approximately 650 g sauce
Ingredients: 500 g Demi-Glace; 150 g Onion, finely diced; 25 g Butter; 150 ml Dry white wine; 35 g Dijon mustard; 5 g Sugar

Soft golden onions and Dijon mustard in a reduced brown sauce.

Sauce Robert prepared as described in the recipe

Soft golden onions and Dijon mustard in a reduced brown sauce.

Approximately 650 g sauce

Cook this

Ingredients

Batch

Demi-Glace500 g
Onion, finely diced150 g
Butter25 g
Dry white wine150 ml
Dijon mustard35 g
Sugar5 g

Method

Sweat onion in butter until soft and lightly golden, 12 to 15 minutes.
Add wine and reduce by two thirds. Add demi-glace and sugar and simmer for 8 minutes.
Remove from heat and stir in mustard. Taste; do not boil after adding mustard.

Chef’s notes

A classic brown mustard sauce for pork, sausages or roast potatoes.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Mustard. Sulphites. Wheat.

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Espagnole

Last refined · October 2026