MUSTARD SAUCE (SAUCE ROBERT)
Ingredients
1/4 onion finely chopped
10g butter
100ml white wine
200ml stock/demi glace
15ml dijon mustard
10 ml wholegrain mustard.
Seasoning
Serves: 2
Source: James Peterson
Method
Sweat onions in butter till soft.
Add wine and reduce by 2/3rds
Add stock, cook to infuse flavour and reduce.
Add mustards
Season
Do not boil once mustard added.
Keep warm till needed.