Sauce Robert

Name: Sauce Robert
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

Serves 1

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Sauce Robert

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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.

Sauce Robert

Serves 1

instagram.com

Sauce Robert

instagram.com

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.