Recipe Courtesy of Emeril Lagasse

Robert Sauce

1 tablespoon butter
1/2 cup finely minced onions
1/4 cup white wine
1 teaspoon dry mustard
2 cups demi-glace

In a saucepan, over medium heat, melt the butter. Add the onions and saute for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir in the mustard.

Add the demi-glace and reduce the heat to medium. Simmer for 20 minutes. Remove from the heat and serve. The sauce is great on grilled meats, especially on pork.

Yield: about 1 1/4 cup