How to make
Cut the onion into thin crescents and put them along with the butter and a pinch of salt on low to moderate heat.
Here you can add a teaspoon of sugar to help caramelize the onion, or you can put it in the final stage of the preparation of the French sauce.
Once the onion acquires a nice golden color, but not brown, pour the wine on it and add the bay leaf.
Cook until it has almost evaporated and then add the flour. Stir for a minute or two and pour in the beef broth in portions again, while stirring constantly, so that no lumps form.
Season with black pepper and cook the appetizing sauce until it has thickened. At the end, add the demi glace sauce, which you can buy or it can be homemade.
It adds the characteristic darker color to Sauce Robert, but it is sometimes skipped, as long as we have a nice and concentrated beef broth. In this case, the sauce turns out a little lighter.
For the next stage you have a choice again - to strain the delicious meat sauce or blend it, in order to grind the onions and so that it has a smooth texture. You must first remove the bay leaf.
Add the mustard, lemon juice and sugar, if you have not added it in the initial stage. Stir well and serve.
Sauce Robers is great for roasted pork, some white poultry or even vegetables.
Enjoy your meal!
