To end with the list of the three most consumed sauces in Ireland and especially in the Dublin region we will talk about the Robert sauce. Not as widespread as those previously seen (yorkshiere and Joinville) this sauce is used mainly in red meat. Many hold that like the Joinville was born in England.
Ingredients:
- Hot sauce,
- 2 tablespoons mustard and
- 1 inch of powdered sugar.
For its preparation, it is made the same as the hot sauce and at the same time that the butter is added for the final touch, the mustard and powdered sugar are added. Under no circumstances should mustard boil.