RecipeDB

Cooking in progress....

Robert Sauce - T. H. E. Pork Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8815
Energy (kCal)134.0885
Carbohydrates (g)15.3502
Total fats (g)7.31
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned. | 2. Add the white wine and reduce by two-thirds. | 3. Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes. | 4. If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use. | 5. Just before serving, stir in the sugar and mustard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    onion 1 peeled chopped 44.0 10.274000000000001 1.21 0.11
    white wine 2/3 cup - - - -
    demi glace 1 cup thickened - - - -
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    dijon mustard 1 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition