Sauce Robert

Ingredients

1 medium onion, fine diced
2 Tbsp. clarified butter
2 cups dry white wine
1 qt. prepared Demi Glace Sauce
2 Tbsp. Dijon mustard
2 Tbsp. softened whole butter

Instructions

(yields approximately 5 cups)

Lightly caramelize the onions in the clarified butter. Add the white wine and reduce by two-thirds. Add the prepared Demi Glace Sauce Mix and mustard. Finish with whole butter.