How to Prepare Delicious Sauce Robert

Recette de soupe healthy and tasty.

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, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Béchamel, velouté, espagnole, sauce tomate, and hollandaise). Sauce Robert is a finished brown mustard sauce made with onions, mustard, and white wine simmered in a basic demi-glace. The French sauce is an ideal accompaniment for grilled pork and other meat.

Sauce Robert FULL RECIPE BELOW A daughter recipe of Espagnole sauce, this delicious mustard reduction will compliment your red meats like you've never known before. Whisk in the Demi-Glace de Veau Gold® and the dissolved mustard, and then add enough hot water to thin the sauce to the desired conistency. Strain the sauce and return it to the pan. You can cook Sauce Robert using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sauce Robert

  1. Prepare 1 of échalotte ciselée.
  2. You need 100 ml of vin blanc.
  3. You need 400 ml of fond brun de veau.
  4. You need 1 of càs de moutarde.

Made with butter, flour, onions, wine bullion, seasoning, and French mustard. Try this classic creamy wine mustard sauce garnished with parsley with grilled pork and meat. Your suggestions for this Sauce Robert are welcome. Pronounced Sauce [ROH-bare], is a variation of a classic French brown sauce.

Sauce Robert step by step

  1. Réaliser les pesées..
  2. Dans une poêle ou une casserole verser l'échalotte ciselée et le vin blanc. Faire réduire presque à sec..
  3. Verser le fond brun de veau, réduire d'un 1/3 et chinoiser..
  4. Reverser la sauce dans la poêle et réduire légèrement jusqu'à obtenir une sauce sirupeuse. Verser la cuillère à soupe de moutarde et mélanger brièvement..
  5. Utiliser la sauce immédiatement ou la maintenir sur un bain-marie (pas d'ébullition) jusqu'à utilisation (pas attendre trop longtemps)..
  6. .

It is used for roasts, braised pork, pork chops, boiled beef, broiled chicken, turkey or any hot meat leftovers. Many a sauce promises a velvet touch, but this one delivers and in spades. The acid of wine mixes with the pungent delight of mustard and the rich depth of the demi-glace. robert sauce Piquant sauce containing onion, white wine, vinegar, mustard, and espagnole or demi‐glace sauce; served with meat. A Dictionary of Food and Nutrition. Sauce Robert is made from demi glace, which is further reduced in a reduction of shallot, white wine and Dijon mustard.