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
- Caramelize onions: In a skillet, melt butter over medium–low heat. Add onions and sugar; cook 10 min, stirring, until golden.
- Deglaze: Add vinegar; scrape up browned bits.
- Add base & mustard: Stir in warm Espagnole and Dijon mustard until smooth.
- Simmer: Cook 2 min, season to taste, strain if desired.
Nutrition Facts (per 3 Tbsp / ~45 g)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 55 kcal | 4 g | 4 g | 1 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.
