Robert Sauce

Ingredients

• one tablespoon butter
• one tablespoon flour
• one and a half cups good brown stock
• half cup chopped cooked onions
• half teaspoon mustard
• vinegar to taste

Method

1. 1

   Melt the butter in a saucepan, add the flour and stir until dissolved.

2. 2

   Gradually add the brown stock, then mix in the onions, mustard, vinegar, pepper, and salt.

3. 3

   Serve with fish, calf’s head, or sweetbreads.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.

Robert Sauce ( Sauce Robert ) Put one tablespoon butter in a saucepan; add one tablespoon flour; stir until dissolved; add one and a half cups good brown stock, half cup chopped cooked onions, half teaspoon mustard, vinegar to taste

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