Sauce Robert is a classic for grilled meats. For a more rustic and chunky sauce, serve as is. If you want to refine it slightly you can strain the sauce through a fine mesh sieve using the back of a spoon to push through as much flavour as possible.Print
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- 500ml reduced beef stock (start with 2 litres, and boil down)
- 2 tbsp butter
- 2 whole brown onion, thinly sliced
- 3 rashers streaky bacon thinly sliced
- 2 cloves garlic, thinly sliced
- 200ml dry white wine
- 2 tsp wholegrain mustard
- 1 sprig of thyme
- Crushed black pepper
- Salt to taste
- Lemon juice to taste
- 1tsp red wine vinegar
- 15g unsalted butter cut into cubes
- Handful chopped parsley
- Fry the bacon in a little oil on a medium heat to render the fat. Remove the crispy bacon from the fat and add the onions to the pan, once they begin to soften, increase the heat and allow the onions to caramelise golden brown. Once golden, add in the thinly sliced garlic pieces, thyme and cook for a few more minutes.
- Deglaze the pan with the white wine and reduce by at least half. Add black pepper. Stir well then add in the reduced stock and return the bacon to the pan.
- Bring the sauce to a simmer and season with salt to taste. Leave simmering for roughly 2 minutes or until the sauce has thickened slightly. Stir in the mustard.
- Add a squeeze of lemon, some Maldon salt, and red wine vinegar to taste.
- Turn off the heat and add in your cold butter chunks from the fridge, moving the pan constantly to emulsify. Stir in your chopped parsley.
- For a more rustic and chunky sauce, serve as is. If you want to refine it slightly you can strain the sauce through a fine mesh sieve using the back of a spoon to push through as much flavour as possible.