Robert Sauce
600ml (1 pint) Stock
300ml (½ pint) White Wine
1 Onion
25g (1oz) Butter
1 tsp Mustard
Sugar
Finely chop the onion and fry in the butter until transparent.
Add the wine and reduce by 50%.
Add the stock and simmer for 20 minutes.
Add the mustard and sugar to taste.
Serve with pork.
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