Sauce Robert

Sauce Robert (Onion and Mustard Sauce) with Roast Pork

Melt the butter in a frying pan and fry your sliced onions until pale yellow which takes about 7 minutes. Stir in 1 tbsp of flour and the seasonings. Then pour over your hot stock and simmer gently for 15 minutes. Sieve the onions off and discard. You should be left with a golden sauce …

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Embracing Tradition 3 Provincial French Sauces

2 Comments / Blog / By Anneli Faiers

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy that only legendary chefs are privy to. (Ok, maybe I exaggerate!!) So I thought I would explore some of the old school sauces of rural France; where …

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