Sauce Robert is a classic for grilled meats. For a more rustic and chunky sauce, serve as is. If you want to refine it slightly you can strain the sauce through a fine mesh sieve using the back of a spoon to push through as much flavour as possible.
Mastering Sauce Robert: The Classic French Sauce Every Home Chef Needs
Introduction: What is Sauce Robert?
If you’re looking to elevate your cooking game with a touch of French culinary tradition, Sauce Robert is a must-have recipe in your repertoire. This classic French brown mustard sauce, dating back to the 17th century, is known for its rich, tangy flavour and simplicity. While it may sound sophisticated, it’s surprisingly easy to make at home and pairs perfectly with pork, chicken, and even beef. Learn how to make this timeless sauce with our chef-led recipe, and give your home-cooked meals a restaurant-quality touch.
The Origins of Sauce Robert
Sauce Robert (pronounced sohs roh-bair) is part of the grande sauces family in French cuisine, which focuses on crafting rich, complementary sauces to elevate meat dishes. Named after the French chef Robert who first created it, the sauce became an integral component of traditional French dining. The base of the sauce is a velvety brown sauce, typically a variation of demi-glace, but what makes Sauce Robert stand out is its incorporation of Dijon mustard and wine, which brings a sharp yet elegant tang.
Why Home Cooks Should Try Sauce Robert
Sauce Robert is a chef’s secret weapon to enhance the flavour of everyday dishes without requiring advanced culinary skills. Whether you’re preparing a weeknight pork chop or hosting a dinner party, this sauce adds a layer of sophistication and depth. Made from pantry-friendly ingredients such as onions, mustard, and white wine, Sauce Robert comes together in approximately 30 minutes, making it an excellent option for home cooks who want to impress without spending hours in the kitchen.
What to Serve with Sauce Robert
Sauce Robert is traditionally paired with pork, particularly pork chops or tenderloin, as the mustard cuts through the richness of the meat. However, its versatility means it works equally well with a range of proteins. Try it drizzled over roasted chicken, grilled steak, or even as a dipping sauce for lamb. For a complete meal, serve it alongside roasted vegetables, mashed potatoes, or a simple green salad to balance the richness of the sauce.
Conclusion: Elevate Your Meals with Sauce Robert
Sauce Robert is a perfect example of how simple ingredients can come together to create an extraordinary culinary experience. Whether you’re a home chef looking to expand your sauce-making skills or just want to add a burst of flavour to your meals, this recipe is a must-try.
PrintSauce Robert
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 500ml reduced beef stock (start with 2 litres, and boil down)
- 2 tbsp butter
- 2 whole brown onion, thinly sliced
- 3 rashers streaky bacon thinly sliced
- 2 cloves garlic, thinly sliced
- 200ml dry white wine
- 2 tsp wholegrain mustard
- 1 sprig of thyme
- Crushed black pepper
- Salt to taste
- Lemon juice to taste
- 1tsp red wine vinegar
- 15g unsalted butter cut into cubes
- Handful chopped parsley
Instructions
- Fry the bacon in a little oil on a medium heat to render the fat. Remove the crispy bacon from the fat and add the onions to the pan, once they begin to soften, increase the heat and allow the onions to caramelise golden brown. Once golden, add in the thinly sliced garlic pieces, thyme and cook for a few more minutes.
- Deglaze the pan with the white wine and reduce by at least half. Add black pepper. Stir well then add in the reduced stock and return the bacon to the pan.
- Bring the sauce to a simmer and season with salt to taste. Leave simmering for roughly 2 minutes or until the sauce has thickened slightly. Stir in the mustard.
- Add a squeeze of lemon, some Maldon salt, and red wine vinegar to taste.
- Turn off the heat and add in your cold butter chunks from the fridge, moving the pan constantly to emulsify. Stir in your chopped parsley.
- For a more rustic and chunky sauce, serve as is. If you want to refine it slightly you can strain the sauce through a fine mesh sieve using the back of a spoon to push through as much flavour as possible.
