Basic Professional French Cooking

Sauce Robert

Ingredients

50 g Onion, ciselér

20 g Butter

100 ml White Wine

300 ml Fond Brun, Espagnole

1 T Dijon Mustard

1/2 t Tomato Paste

Salt and Pepper

Procedure

1. -Lightly brown onion in butter
   

2. -Add wine and reduce by 1/5
   

3. -Add stick and tomato paste and reduce
   

4. -Add butter to Montér au beurre, blend in mustard

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