Robert sauce (2)
Instructions
The doses are for about 50 cl of salsa.
Brown, at very low heat, onion with 30 g of butter in a pan, so that the onion bake without color; wet with white wine and let it evaporate almost completely before adding the hot broth.
If the onion did not defeat at all, pass the puree through a sieve.
Cook over moderate heat for 10 minutes.
Mix well in a bowl the remaining butter with the flour and add the rest.
From that moment on, keep on stirring with wooden spatula to cook for another 15 minutes, before joining the mustard; stir thoroughly and serve.
Ingredients and dosing for 4 persons
- 50 cl of hot meat broth (or bouillon broth)
- == 1 finely chopped onion
- 25 cl of dry white wine
- 20 g of flour
- 50 g of butter
- 1 tablespoon of dijon mustard