Recipes > Sauces & Spreads > Sauce Robert

Sauce Robert


  • 1 ounce of butter
  • 1/2 ounce of onion
  • 1 table-spoonful of mushroom ketchup
  • 1 table-spoonful of port wine
  • 1/2 pint of broth
  • 1/4 tea-spoonful of pepper
  • 1/4 tea-spoonful of salt
  • 1 tea-spoonful of mustard
  • juice of half a lemon
  • 1 or 2 tea-spoonfuls of vinegar or tarragon


Melt the butter, and put to it the onion, mixed fine; turn it with a wooden spoon till it takes a light brown colour; stir into it the mushroom ketchup and port wine. Add the broth, pepper, and salt; give them a boil; add the mustard, lemon juice, and the vinegar or tarragon.


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The Lady's Own Cookery Book (1844).

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