Sauce Robert à la moutarde

Name: Sauce Robert à la moutarde
Total time: 30 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) brown veal stock; 200 ml (¾ cup) dry white wine; 3 tbsp Dijon mustard; 3 yellow onions, thinly sliced; 50 g (2 oz) unsalted butter; 1 tbsp all-purpose flour; 1 tsp granulated sugar; 1 tbsp white vinegar

Robert onion and mustard sauce

⏱ 30 minServes 4Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)brown veal stock
200 ml (¾ cup)dry white wine
3 tbspDijon mustard
3yellow onions, thinly sliced
50 g (2 oz)unsalted butter
1 tbspall-purpose flour
1 tspsuperfine sugar
1 tbspwhite vinegar

500 ml (2 cups) brown veal stock
200 ml (¾ cup) dry white wine
3 tbsp Dijon mustard
3 yellow onions, thinly sliced
50 g (2 oz) unsalted butter
1 tbsp all-purpose flour
1 tsp superfine sugar
1 tbsp white vinegar

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 warmed sauceboat for serving

03 — Method

Cook the sliced onions in the butter for 10 minutes until caramelized.
Sprinkle the flour over the onions and stir for 2 minutes to make a brown roux.
Pour in the dry white wine and vinegar, add the sugar to balance the acidity and reduce for 5 minutes.
Whisk in the brown veal stock vigorously to prevent lumps.
Simmer gently for 15 minutes until slightly thickened.
Strain through a fine sieve until smooth.
Off the heat, whisk in the Dijon mustard, then taste and adjust the seasoning.