Robert Sauce



about 1 cup

Recipe from

Oxmoor House


3 tablespoons chopped yellow onion
1 tablespoon butter or margarine
2 tablespoons tarragon vinegar
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper


Sauté onion in butter in a medium saucepan until tender; add vinegar, and bring to a boil. Combine drippings, flour, and milk in a small bowl; gradually add to vinegar mixture. Stir in mustard, salt, and pepper; boil 10 minutes, stirring frequently.