SAUCE ROBERT

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Categories     Sauce     Beef

Yield quart

Number Of Ingredients 5

½ diced onion
1 cup white wine
1 quart sauce espagnole
1 tsp Dijon mustard
2 Tblsp butter

Steps:

  • Sauté half a diced onion in butter, then add a cup of white wine and reduce to 2 oz. Add brown sauce and tsp Dijon mustard. Strain through a fine chinois and whisk in 2 Tblsp butter.

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