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Similar Sauce charcutière, Allemande sauce, Espagnole sauce, Sauce lyonnaise, Suprême sauce | ||
How to make sauce robert
Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French demi glace, one of the mother sauces in French cuisine.
Contents
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.
Copa lombo com sauce robert
History
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. In Charles Perrault's canonical telling of Sleeping Beauty (1696), the Queen Mother insists that Sleeping Beauty and her children be served to her à la Sauce Robert.
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.
