Robert Sauce

Recipe from Oxmoor House

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  • 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


  1. 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.
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