Recipes > Sauces & Spreads > Sauce Robert, for Steaks, etc.

Sauce Robert, for Steaks, etc.


  • 2 ounces of butter
  • 3 onions
  • 1 teaspoonful of flour
  • 4 tablespoonfuls of gravy, or stock
  • salt and pepper to taste
  • 1 teaspoonful of made mustard
  • 1 teaspoonful of vinegar
  • juice of 1/2 lemon


Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.

Time: Altogether 1/2 hour.

Seasonable at any time.

Sufficient for about 2 lbs. of steak.

Note: This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.


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The Book of Household Management (1861).

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