Robert Sauce - T. H. E. Lamb Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon unsalted butter
• 1 medium onion, peeled and finely chopped
• 2/3 cup dry white
• 1 cup demi-glace (more than gourmet) or 1 cup thickened veal stock (jus de veau lie)
• 1/4 teaspoon sugar
• 1 1/2 teaspoons dijon mustard

Recipe

• 1 heat butter in a skillet until foam subsides. add onion; saute until softened but not browned.
• 2 add the white and reduce by two-thirds.
• 3 add the demi-glace or jus de veau. bring to a boil, then reduce heat and simmer for 10 minutes.
• 4 if you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• 5 just before serving, stir in the sugar and mustard.