Sauce Robert (Espagnole, Demi-Glace, White Wine, Onions, Mustard)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. Sauce Robert is a finished brown mustard sauce made with onions, mustard, and white wine simmered in a basic demi-glace. The French sauce is an ideal accompaniment for pultry, pork and other meat dishes, but you may also enjoy it on roasted vegetables. This is a compound sauce, meaning that it uses a mother sauce as one of its ingredients. You can use your own homemade demi-glace or save yourself a lot of work and buy demi-glace already made at a specialty grocer. The sauce has origins at least as far back as the early 14th century, making it one of the oldest classic sauces. Sauce Robert is mentioned in a manuscript by Guillaume Tirel (known as "Taillevent"). He was a master chef at the royal French court who wrote "Le Viandier," one of the earliest recipe collections of the Middle Ages. The sauce later was ascribed to a 16th-century cook named Robert Vinot, which may be where it picked up its name. This version is closest to that which appears in Auguste Escoffier's "The Complete Guide to the Art of Modern Cookery" and in recent editions of "Larousse Gastronomique."

2 Tbsp. (1 oz) butter (30 g)
½ cup onions, finely diced (125 mL)
1 Tbsp. whole grain mustard
1 tsp. English mustard
½ cup white wine (125 mL)
2 cups demi-glace (500 mL)
2 tsp. lemon juice, freshly squeezed

Garnish:
2 tsp. fresh herb (parsley, tarragon, chives), finely chopped

In a heavy-bottomed saucepan, melt butter and add the onions and mustards. Cook over medium-low heat until the onions are soft and translucent.

Add the wine and deglaze the pan, scraping up the bottom bits. Increase the heat to medium-high and wait for a rolling boil. Then reduce the heat to medium and let reduce for 5 minutes.

Add demi-glace, then lower heat to a simmer and reduce for 5 more minutes.

Strain through a mesh strainer. Add lemon juice, mix well. Garnish with an herb of your choice and serve right away.

Makes 2 cups.