Recipes > Sauces & Spreads > Robert Sauce

Robert Sauce


  • about 4 ounces of butter
  • about 1 tablespoonful of flour
  • 3 small onions chopped fine
  • salt
  • pepper
  • 1 glass of broth
  • 1 teaspoonful of vinegar
  • 1 teaspoonful of sugar
  • 1 teaspoonful of mustard


Put the butter in a stewpan, set it on a moderate fire; when melted, sprinkle in it the flour, stirring the while; when of a brownish color, add the onions, salt, and pepper; stir, and leave on the fire till the whole is turning brown, then add the broth, boil about thirty minutes, and strain; mix well in a cup the vinegar, sugar, and mustard, which mix again with the sauce, and it is ready to be used.


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Hand-Book of Practical Cookery (1884).

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