Robert Sauce

(makes approx. 8 oz.)

  • 1 1/2 tsp.  Olive Oil
  • 1 tbsp.  Shallots
  • 1/4 cup  White Wine
  • 3 tbsp.  Champagne Vinegar
  • 8 oz.  Bonewerks Culinarte Demi Glace de Porc Classic
  • 1 ½ tsp.  Dijon Mustard
  • 1 tbsp.  Chilled Butter

SWEAT shallots in olive oil in a sauté pan. Add wine and vinegar; reduce by 70%.

STIR in Bonewerks Culinarte Demi Glace de Porc Classic and Dijon mustard; bring to a simmer. Remove from heat and stir in butter.