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…😀
– Meatless Spaghetti Sauce
– Hawaiian Style Teriyaki Sauce
– Kansas City BBQ 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
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Sauce Robert
Hover to scale
Ingredients
- 2 tbsp. unsalted butter
- 1/2 cup shallots, finely chopped
- 1/3 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 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.
Don't forget to rate and comment on this recipe!
I buy Classic French Demi-Glacé from Amazon by the dozen, and then always have it on hand when it’s needed. Great recipe!
Absolutely! When time is in short supply, I do the same 😉. Thank you, I’m happy you liked the sauce. Have a lovely day Susan 🌞