Robert Sauce

Ingredients

• a medium-sized onion
• four shallot onions
• a glass of Sauterne wine
• two tablespoonfuls of vinegar
• half a pint of Espagnole Sauce
• one-half a cup of consomme, or brown stock
• one heaping teaspoonful of French mustard
• one ounce of butter
• a pinch of Cayenne pepper
• the juice of one-half a lemon

Method

1. 1

   Chop onion and shallots fine, fry slightly in butter, then moisten with Sauterne wine and vinegar.

2. 2

   When partly boiled down, add Espagnole Sauce and consomme.

3. 3

   Boil for ten minutes, then add mustard, butter, Cayenne pepper, and lemon juice.

4. 4

   Stir well to mix the mustard.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.

ROBERT SAUCE ^3 Chop a medium-sized onion and four shallot onions fine, fry slightly in butter, and then moisten with a glass of Sauterne wine and two tablespoonfuls of vinegar. When partly boiled down, add half a pint of Espagnole Sauce and one-half a cup of consomme, or brown stock. Boil for ten minutes and add one heaping teaspoonful of French mustard, one ounce of butter, a pinch of Cayenne pepper, and the juice of one-half a lemon

Cook this with the app: pantry check, scaling, and the assistant.