Sauce Robert

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Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine.[1] Sauce Robert is one of the earliest compound sauces on record. Of the 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two—Sauce Robert and Remoulade—were present in much older cookbooks, such as Massaliot's Le Cuisinier Roial et Bourgeois in 1691. A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV)'s Le Cuisinier François (1651), the founding text of modern French cuisine.[2]

Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard.[3]

It is best suited to pork, especially grilled pork, and meats.[4]


  1. ^ Escoffier, Auguste. The Escoffier Cookbook. Crown Publishers, Inc., New York, 1969. p. 15.
  2. ^ Sokolov, Raymond. "The Saucier's Apprentice", A Brief History of French Sauces. pages 5–7. Alfred A. Knopf, Inc. 1976.
  3. ^ Saulnier, Louis. Le Répertoire de la Cuisine. 7th Edition. English Edition. Hardcover, printed by Lowe and Brydone, London. No copyright date is listed, book was purchased in 1954. p 23.
  4. ^ Escoffier, p. 31

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