Sauces and Dips

One of the oldest derivative sauces, Sauce Robert marries caramelized onions and mustard into a tangy brown sauce—ideal with pork, sausages or game.

Ingredients

• 2 Tbsp unsalted butter
• 1 small onion, thinly sliced
• 1 tsp sugar
• 2 Tbsp Dijon mustard
• 1 ½ cups Espagnole sauce, warm
• 1 Tbsp white wine vinegar
• Salt & black pepper

Method

1. Caramelize onions: In a skillet, melt butter over medium–low heat. Add onions and sugar; cook 10 min, stirring, until golden.
2. Deglaze: Add vinegar; scrape up browned bits.
3. Add base & mustard: Stir in warm Espagnole and Dijon mustard until smooth.
4. Simmer: Cook 2 min, season to taste, strain if desired.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• Can I skip the sugar?
  You can, but a pinch helps onions caramelize evenly.
• Which mustard works best?
  Classic Dijon is ideal; whole‑grain adds texture.

Substitutions

• Onions: Shallots for a milder flavor.
• Gluten‑free: Use gluten‑free Espagnole or swap with a cornstarch slurry.