Charcutière

Robert with julienned gherkins added at the end. One ingredient separates the two sauces, and it goes in off the heat.

400 ml — brown stock

150 g — onion

150 ml — dry white wine

20 g — Dijon mustard

60 g — cornichons

25 g — butter

5 g — salt

Sweat the onion without colour, reduce the wine onto it and add the espagnole. Simmer twenty minutes and skim.

Take it off the heat before the mustard goes in. Boiled mustard loses its aroma and keeps only its bitterness.

Stir in the gherkins cut into fine strips and serve at once. Left to sit, they leach vinegar and the sauce turns sour by the time it reaches the table.