Recipe - Robert Sauce

1 tablespoon Butter
One half cup Finelyminced onions
One fourth cup White wine
1 teaspoon Dry mustard
2 cup DemiGlace; see * Note

* Note: See the "DemiGlace" recipe which is included in this collection.

In a saucepan, over medium heat, melt the butter. Add the onions and saute
for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir
in the mustard. Add the DemiGlace and reduce the heat to medium. Simmer
for 20 minutes. Remove from the heat and serve. The sauce is great on
grilled meats, especially on pork. This recipe yields about 1 One fourth cups of
sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1B62 broadcast 10141998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10231998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.