Sauce Charcutière (Espagnole, Robert, Demi-Glace, White Wine, Onion, Mustard, Cornichons)

This 3rd generation mother sauce derives from Sauce Espagnole and Sauce Robert). Sauce Charcutière is a finished sauce made with onions, mustard, white wine and chopped cornichons, simmered in a basic demi-glaze. This sauce is an ideal accompaniment for grilled pork and other meat dishes.

2 cups demi-glaze (500 mL)
½ cup onions, chopped
1 oz (2 Tbsp.) butter (30 g)
1 cup white wine
2 tsp. dry mustard
½ tsp. raw sugar
1 tsp. lemon juice, freshly squeezed
¼ cup cornichons, chopped

In a small bowl, combine the sugar and lemon juice, and stir until the sugar is dissolved.

In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown.

Add the wine, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.

Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.

Strain using a fine mesh seive, add the mustard and the sugar-lemon mixture. Garnish with chopped cornichons and serve right away.