Sauce Robert

Sauce Robert is a brown mustard sauce and one of the "small sauces" derived from the Classic French Espagnole sauce, one of the mother sauces. [Escoffier, Auguste. "The Escoffier Cookbook." Crown Publishers, Inc, New York, 1969. p15.] It 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. [Saulnier, Louis. Le Répertoire de la Cuisine. 7th Edition. English Edition. Hardcover, printed by Lowe and Brydone, London. No copyright date is listed, book was purchased in 1954. p 23.]

It is best suited to pork, especially grilled pork, and meats. [Escoffier, p. 31]

Footnotes

References

* Escoffier, Auguste. "The Escoffier Cookbook." Crown Publishers, Inc, New York, 1969.
* Saulnier, Louis. Le Répertoire de la Cuisine. 7th Edition. English Edition. Hardcover, printed by Lowe and Brydone, London. No copyright date is listed, book was purchased in 1954.

External links

* [http://www.gourmetsleuth.com/recipe_saucerobert.htm A recipe for Sauce Robert]
* [http://www.gatewaygourmet.com/robert_sauce.htm A quick recipe for Sauce Robert]