Sauce Robert
There are a few essential basics to know when cooking like knife skills, how to cook pasta or eggs (I’m not kidding), how to use a bain marie, make a good stock or gravy, how to cook rice properly, make perfect whipped cream, know how to make & knead dough, and so on.
One of them is unquestionably the Classic 5 French Mother Sauces and their secondary ones. The main ones are Béchamel, Hollandaise, Velouté, Espagnole and Sauce Tomate. Each mother sauces has their own derivatives. Here’s a quick list…
Béchamel : Mornay, Aurora, Soubise, Nantua, Cheddar Cheese
Hollandaise : Foyot, Choron, Maltaise, Mousseline (aka Chantilly)
Velouté : Suprême, Allemande, Albufera, Normande
Espagnole : Demi-Glace, Africaine, Bourguignonne, Champignons
Tomate : Creole, Portuguese, Spanish, Provençale
Let’s take Espagnole Sauce… There’s a small sauce called Demi-Glace and underneath this one, there are more derivative sauces such as Robert, Marchand de Vin, Bordelaise, Chasseur, Madeira, and others. The one I’m focusing on in this episode is Sauce Robert!
After the Demi-Glace is done, there’s this delicious finishing sauce made with shallots, Dijon mustard and dry white wine. This is an incredible sauce to pair with grilled pork but also with grilled chicken and lamb. If you’ve already mastered demi-glace, this is kiddie play to make!
Technically, from start to finish, it takes less than 30 minutes to make Sauce Robert BUT Espagnole and dem-glace have to be made prior… it’s time consuming. Honestly, I cheat! I don’t make my own beef stock and instead use a very good quality brand with low-sodium or even no salt at all. By skipping it, I save a full day. From there, I make my demi-glace which takes about an hour. From all that craziness, you can take a short cut by buying a very good demi-glace either online or at any specialty store. Tada! You save yourself 18 hours!
I mentioned about using low sodium or no-salt broth otherwise the demi-glace can be quite salty. If it’s the case, don’t panic or throw it away and simply add a splash of heavy cream. It won’t be a “traditional” Sauce Robert but it would still be fine… none of us are going to apply to a Michelin star restaurant anytime soon!
I love making Sauce Robert! This finishing sauce has a nice deep flavor – no wonder… there are two sauces prior to making this one. This sauce is suited perfectly for grilled meat especially pork and chicken. Put on your chef’s hat and make this incredible French sauce…
Bon Appétit!
Here are more incredible sauce recipes for you to try…
– Hawaiian Style Teriyaki Sauce
– Homemade Tzatziki Sauce
– Steak Tartare
– Iguana’s Mushroom Sauce
– Louisiana-Style Rémoulade Sauce
– Classic Marinara Sauce
– Gyoza Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
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Sauce Robert
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Ingredients
- 2 tbsp. unsalted butter tips & tricks
- 1/2 cup shallots, finely chopped
- 1/3 cup dry white wine
- 2 cups demi-glace see Recipe
- 1 1/2 tbsp. Dijon mustard
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- In a medium saucepan over medium heat, melt butter. When sizzling, add shallots and sauté for 1 ½ to 2 minutes or until softened.
- Pour in white wine and let it simmer until the liquid is almost gone, stirring often, about 5 to 6 minutes.
- Add demi-glace, increase the heat to medium-high and bring the mixture to a simmer. When it does, reduce the heat to medium-low and simmer for 15 minutes.
- When time is up, add Dijon mustard and whisk constantly until well blended; season with freshly ground black pepper.
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