sauces




CLOSE

sauce Robert

English Name:

white wine, vinegar, and mustard sauce

Comments:

Sauce Robert is a classic sauce thought to have its roots in the 16th century. I don’t know how “authentic” this version is, but after having prepared a number of different versions, I like this one the best.
It is important not to boil the sauce after the mustard has been added at the end of the recipe. Doing so may cause the mustard to separate.
The Noilly Prat is a brand of French vermouth with its own distinct flavor, but other dry, white vermouths or even dry, white wines can be substituted for it in this recipe. Indeed, the source recipe simply specified vin blanc — white wine — with no further description!

Serving Suggestion:

filet de porc rôti
sauce Robert
pâtes pochées à l’alsacienne (spätzle)
haricots vertes au naturel

click picture to enlarge

Ingredients:

1/2 tablespoon butter
1/2 yellow onion, finely minced
50 milliliters Noilly Prat
25 milliliters white wine vinegar
125 milliliters veal demi-glace
1/2 tablespoon Dijon-style mustard

Instructions:

1.	Melt the butter in a small saucepan over medium-high heat. Cook the onions in the butter until well caramelized

2.	Add Noilly Prat and vinegar. Reduce liquid completely..

3.	Add demi-glace and cook a few minutes more.

4.	Just before serving, dissolve the mustard in a little of the hot sauce. Stir the thinned mustard into the sauce. Do not boil any further.

Yield:

3 to 4 servings.

Reference:

Joël Robuchon (ed), Larousse Gastronomic, 1997, page 952.

• PREVIOUS • HOME • NEXT •