Dish

Sauce Robert

Robert sauce

Sauce Robert is a tangy and flavorful sauce that is perfect for serving with roasted meats or sausages. The sauce is made by sautéing onions in butter, then adding mustard, vinegar, and beef stock. The sauce is then simmered until it thickens and is strained before serving. The result is a sauce that is tangy, savory, and full of flavor.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce Robert originated in France and has been a popular sauce in French cuisine for centuries. It is believed to have been created in the 17th century and was originally served with roasted meats. Over time, the sauce has evolved and is now used in a variety of dishes.

Dietary considerations

Gluten-free

Variations

There are many variations of Sauce Robert, but the basic ingredients remain the same. Some variations may include additional herbs or spices, while others may use different types of vinegar or mustard.

Presentation and garnishing

Sauce Robert is typically served in a small pitcher or gravy boat. It can be garnished with fresh herbs or cracked black pepper for added flavor and visual appeal.

Tips & Tricks

To prevent the sauce from becoming too thick, be sure to simmer it over low heat and stir it frequently. If the sauce becomes too thick, you can thin it out with a small amount of beef stock or water.