Robert Sauce Recipes

ROBERT SAUCE RECIPE

Steps:

• Heat a saucepan over medium heat until hot.
• Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
• Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
• Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
• Add the mustard and finish by adding the remaining tablespoon of butter to the sauce and stir. This is called mounting.
• Taste and adjust seasoning with salt and pepper if needed.
• Serve with your favorite pork dishes or beef and chicken recipes.

CLASSIC SAUCE ROBERT

Steps:

• Gather the ingredients.
• In a small bowl, combine sugar and lemon juice, and stir until the sugar is dissolved.
• In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
• Add wine . Bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
• Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
• Strain through a mesh strainer.
• Add mustard and the sugar-lemon mixture, and mix well. Serve immediately.

ROBERT SAUCE - T. H. E. PORK SAUCE

Steps:

• Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
• Add the white wine and reduce by two-thirds.
• Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
• If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• Just before serving, stir in the sugar and mustard.

SAUCE ROBERT

Steps:

• Sauté half a diced onion in butter, then add a cup of white wine and reduce to 2 oz. Add brown sauce and tsp Dijon mustard. Strain through a fine chinois and whisk in 2 Tblsp butter.