Sauce Robert
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 large onion
- butter
- 2 décilitres white wine
- 3 décilitres sauce Demi-glace
Instructions
- Proportions for 5 décilitres.
- Cook 1 large, fairly finely chopped onion in butter without letting it colour.
- Moisten with 2 décilitres of white wine and reduce by two thirds.
- Add 3 décilitres of sauce Demi-glace.
- Let it cook gently for 10 minutes.