One of the oldest sauces in France, already mentioned in the sixteenth century: sweated onion, white wine and demi-glace, finished at the end with mustard. The classic sauce for pork.
Sauce Robert
Sauce Robert
Sauce Robert
Sauce Robert
Method
01
Onion
Melt the butter and sweat the finely chopped onion for 10 minutes over a moderate heat until soft and light golden. Don't let it go dark, or the sauce will turn bitter.
02
Deglaze
Pour in the white wine and vinegar and reduce until almost dry.
03
Sauce
Add the demi-glace and simmer gently for 15 minutes.
04
Mustard
Take the pan off the heat and stir in the mustard. Never let it boil again from this point; boiled mustard turns bitter and loses its bite.
05
Season
Season with salt, pepper and, if needed, a pinch of sugar. Robert isn't strained: the onion belongs in it.
Tips & notes
This is the rare brown sauce that you don't strain. So chop the onion finely and evenly, because every coarse piece stands out. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Robert is regarded in classical cuisine as one of the oldest sauces still in use; Rabelais already mentions it. Add a julienne of gherkin and it becomes sauce charcutière, one of the shortest routes to a new classic there is.
Variations
- Sauce charcutière – Robert with a julienne of sour gherkin.
- With beer – Replace the white wine with blond beer, Belgian style.
- With honey – A teaspoon of honey to offset the sharpness of the mustard.
Contains:
Milk
Mustard
Sulphites
Serve with
- Pork tenderloin
- Pork chop
- Sausage
- Grilled meat
- Calf's liver
- Mashed potatoes
| Calories | 160 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 11 g |
| Fat | 7 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
