Sauce Robert
Make sauce robert, a derivative of the French mother sauce Espagnole. easily at home. This onion sauce is delicious with meat dishes.
Equipment
- medium sized saucepan with lid
- wooden spoon
- sharp knife
- chopping board
- sieve
Ingredients
- 450 g onions
- 500 g beef stock ideally made from a stock pot
- 50 g butter
- 50 g flour plain or all purpose
- 1 tablespoon Dijon mustard or to taste
- salt and pepper to taste
Instructions
- Peel and chop the onions.
- Melt the butter in a saucepan over a low heat and add the onions.
- Stir to coat the onions in the butter then add the lid.
- Cook for about 10 minutes until soft and golden, stirring occasionally.
- Remove the lid and stir in the flour for a minute to cook over a medium heat.
- Stir in the hot stock and the mixture should thicken after a few minutes.
- Replace the lid and simmer over a low heat for 15 minutes.
- Sieve the stock over a bowl and discard the onions.
- Return the sauce to pan.
- If you prefer the sauce to be thicker, return to a low heat and reduce.
- When the sauce is the desired consistency season to taste and add the mustard. You may wish to add more mustard to taste.
- Serve warm with your favourite meats.
Nutrition
Calories: 199kcalCarbohydrates: 22gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 374mgPotassium: 418mgFiber: 2gSugar: 6gVitamin A: 317IUVitamin C: 8mgCalcium: 43mgIron: 1mg
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