Sauce Robert

September 30, 2023

Sauce Robert - kvalifood.com

Sauce Robert is a classical French brown sauce of demi-glace with sauteed onions, white wine, and Dijon mustard stirred in at the end. Escoffier codified it, though versions date back centuries. The mustard is added off heat to preserve its sharpness. It is traditionally served with pork, particularly grilled chops.

Makes ~500 ml, serves 4-6

Ingredients

60 g butter
250 g onion (~2 medium onions), finely chopped
300 ml dry white wine
500 ml demi-glace
1 tbsp Dijon mustard (or 2 tsp English dry mustard dissolved in 1 tbsp water)
1 pinch sugar
Freshly ground white pepper

Directions

Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the finely chopped onion and cook gently, stirring occasionally, until completely soft and translucent but not coloured - about 8-10 minutes.
Increase heat to medium. Pour in the white wine and bring to a simmer. Let it reduce by two-thirds, stirring occasionally - about 8-10 minutes. The onion will absorb much of the wine flavour.
Add the demi-glace and stir to combine. Bring to a gentle simmer and cook for 10-15 minutes, skimming any foam that rises.
For a classical smooth finish: strain the sauce through a fine-mesh sieve, pressing on the onions to extract all flavour. For a rustic home version: skip straining.
Return the sauce to the pan over low heat. Add a pinch of sugar and white pepper to taste.
Remove from heat. Stir in the mustard until fully incorporated. Do not return to heat after adding mustard - heat destroys its pungency.
Serve immediately with grilled or roasted pork.

Notes

Demi-glace: This sauce stands or falls on the quality of the demi-glace. Use a proper veal demi-glace if possible. Store-bought concentrate works in a pinch but will be less complex.
Mustard: Escoffier used English dry mustard (like Colman’s), which is hotter than Dijon. Dijon gives a smoother, rounder finish. Either works. Add mustard off heat - this is not optional.
Sugar: The pinch of sugar is in Escoffier’s original. It balances the acidity from the wine reduction. Do not skip it, but do not sweeten the sauce either - just enough to round off the sharpness.
Sauce Robert vs. Sauce Charcutière: Sauce Charcutière is Sauce Robert with the addition of sliced cornichons. If you add cornichons, it becomes a different (also classical) sauce.
Storage: Keeps 3-4 days refrigerated. Reheat gently. If reheating, add a small amount of fresh mustard off heat to restore pungency.