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Recipe for :

Sauce Robert

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

1 pc shallot
150 ml malt vinegar
400 ml demi glace
1 tsp mild English mustard

Method

  • Place the finely chopped shallot and vinegar in a pan and simmer until reduced to approximately one tablespoon of vinegar remains
  • Add the demi glace, bring to a boil, simmer and correct consistency
  • Strain to remove shallots if preferred
  • Reheat and stir in the mustard to taste with a whisk (the mustard is best thinned with a little water to ensure an even homogenous distribution)
  • Correct (colour, consistency and flavour)

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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