Sauce Robert
Encyclopedia
Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce
, one of the mother sauces in French cuisine. Sauce Robert is one of the earliest compound sauces on record. Of the 78 compound sauces systematized by Marie-Antoine Carême
in the early 19th century, only two - Sauce Robert and Remoulade - were present in much older cookbooks, such as Massaliot's Le Cuisinier Roial et Bourgeois in 1691. A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV
)'s Le Cuisinier François (1651), the founding text of modern French cuisine.
Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace
and is finished with mustard.
It is best suited to pork, especially grilled pork, and meats.
Espagnole sauce
In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today....
, one of the mother sauces in French cuisine. Sauce Robert is one of the earliest compound sauces on record. Of the 78 compound sauces systematized by Marie-Antoine Carême
Marie-Antoine Carême
Marie Antoine Carême , known as the "King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of...
in the early 19th century, only two - Sauce Robert and Remoulade - were present in much older cookbooks, such as Massaliot's Le Cuisinier Roial et Bourgeois in 1691. A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV
Henry IV of France
Henry IV , Henri-Quatre, was King of France from 1589 to 1610 and King of Navarre from 1572 to 1610. He was the first monarch of the Bourbon branch of the Capetian dynasty in France....
)'s Le Cuisinier François (1651), the founding text of modern French cuisine.
Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace
Demi-glace
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze...
and is finished with mustard.
It is best suited to pork, especially grilled pork, and meats.