Sauce Robert
Serves 1
Directions
- 1Fry the bacon in a little oil on a medium heat to render the fat.
- 2Remove the crispy bacon from the pan, leaving behind the fat.
- 3Add the sliced onions to the pan.
- 4Once the onions begin to soften, increase the heat and allow them to slowly caramelise and go a dark golden brown.
- 5Add the sliced garlic and freshly picked thyme.
- 6Cook for a few more minutes.
- 7Deglaze with white wine and reduce by half.
- 8Add the reduced beef stock.
- 9Return the bacon back into the pan.
- 10Bring the sauce to a simmer and season to taste.
- 11Reduce the sauce to desired consistency (simmer for roughly 2 minutes or until thickened slightly).
- 12Add the wholegrain mustard.
- 13Add a squeeze of lemon.
- 14Add a final seasoning of salt and pepper.
- 15Add red wine vinegar to finish.
- 16Turn off the heat.
- 17Emulsify in a little cold butter.
- 18Stir in some freshly chopped parsley.
Ingredients
- 3 rashers bacon
- little oil
- 2 whole brown onion
- 2 cloves garlic
- 1 sprig freshly picked thyme
- 200 ml white wine
- 500 ml reduced beef stock
- 2 tsp wholegrain mustard
- squeeze lemon
- to taste salt
- 1 tsp red wine vinegar
- 15 g cold butter
- handful freshly chopped parsley
- crushed black pepper
Equipment
frying panspatulaplatespoon
Tips
- This sauce is great 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.