If you are looking for the perfect sauce to got with pork or chicken, you must try sauce robert! Sauce Robert is a classic French brown mustard sauce that is a derivative of Demi Glace and Espagnole sauce, one of the five “mother sauces” in French cuisine. It’s known for its tangy and slightly sharp flavor, making it an excellent accompaniment to meats, particularly pork.

Key Ingredients and Substitutions:

  • Demi Glace – Sauce robert derives from demi glace, I would highly recommend not skipping making a demi glace because it adds a richness of flavor. If you need to, you can use stock instead that has been reduced by half.
  • Shallots – These are for flavor, omit if needed or use an onion.
  • Dry White Wine – Choose something like a dry sauvignon blanc, avoid sweet. Omit if needed and finish with lemon juice instead.
  • Dijon Mustard – It isn’t a robert sauce without dijon!
@kellyscleankitchen

How to make sauce Robert — a French mustard demi glacé #saucerobert #demiglace

♬ Waltz of the Flowers – The Manhattan Pops
  • SERVINGS:  1.5 cups
  • PREP TIME: 10 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 40 Min

Ingredients:

  • 2 tbsp butter
  • 2 shallots, minced
  • 3 garlic cloves, minced
  • salt to taste
  • 1 cup dry white wine
  • 2 cups demi glace
  • 1 tbsp dijon mustard

Preparation:

STEP 1.

In a pot over medium heat, melt the butter. Once bubbling, add the shallots and saute until cooked through, 1-3 minutes, salting as you go. Stir in the garlic and cook for another minutes.

STEP 2.

Pour in the white wine and bring up to a simmer, reduce by half the volume.

STEP 3.

Stir in the demi glace and bring up to a simmer. Simmer for 10-15 minutes to reduce and thicken and also develop flavor.

STEP 4.

Once thickened, strain through a fine mesh strainer if you want a finer sauce.

STEP 5.

Stir in the dijon mustard and serve!

Print Friendly, PDF & Email Print Recipe