Sauce Robert

Sauce Robert

Sauce Robert is a classic French sauce, named after the legendary chef who first created it. It is a brown mustard sauce, typically served with grilled pork and game meats. The sauce is made by sautéing onions in butter, adding white wine, reducing, then adding mustard, stock, and finally a liaison of egg yolks and cream.

Ingredients

• Onions
• Butter
• White wine
• Mustard
• Stock
• Egg yolks
• Cream

History

The exact origins of Sauce Robert are unclear, but it is believed to have been created by a French chef named Robert in the 17th century. The sauce quickly gained popularity in French cuisine and is still widely used today.

Preparation

To prepare Sauce Robert, start by sautéing chopped onions in butter until they are soft and translucent. Add white wine and let it reduce until almost all the liquid has evaporated. Stir in mustard and stock, and let the sauce simmer until it has thickened. Finally, add a liaison of egg yolks and cream to the sauce, stirring constantly to prevent the eggs from scrambling. The sauce should be smooth and creamy, with a rich, tangy flavor.

Serving Suggestions

Sauce Robert is traditionally served with grilled pork or game meats, but it can also be used as a base for other sauces, or as a flavoring for vegetables and other dishes. It pairs well with robust, hearty flavors.

Variations

There are many variations of Sauce Robert, some of which include additional ingredients like mushrooms, herbs, or different types of mustard. Each variation has its own unique flavor profile, but all are based on the original recipe.

See Also

• French cuisine
• List of sauces
• Mustard (condiment)

References

• Larousse Gastronomique
• The Sauce Bible: Guide to the Saucier's Craft by David Paul Larousse

External Links

• Sauce Robert Recipe on Food Network
• Sauce Robert Recipe on BBC Food