Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Robert Sauce

  • Yield: About 1 1/4 cup


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


  • 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.