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Sauce Robert Sauce Robert (French pronunciation: [sos ʁɔbɛʁ]) is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).[1] 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.[2] It is suited to red meat, specifically pork, typically grilled pork.[3] HistorySauce 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 François Massialot's Le Cuisinier Roial et Bourgeois, from 1691.[4] In Charles Perrault's canonical telling of Sleeping Beauty (1696), the ogress Queen Mother insists that Sleeping Beauty and her children be served to her à la sauce Robert. A version of sauce Robert also appears in Francois-Pierre de la Varenne's Le Cuisinier François (1651), the founding text of modern French cuisine.[4] Footnotes
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