📝 About This Recipe
A refined derivative of the legendary Sauce Robert, this classic French preparation is the ultimate companion for grilled or sautéed pork. It features a rich Demi-Glace base sharpened with white wine, punchy shallots, and the signature addition of crisp, julienned cornichons. It is a masterclass in balancing deep, savory umami with a bright, vinegary acidity that cuts through richness perfectly.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter (high quality, European style preferred)
- 2 pieces Shallots (finely minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 tablespoon White Wine Vinegar
The Body
- 2 cups Demi-Glace (traditional veal-based or high-quality beef stock reduction)
- 1 tablespoon Dijon Mustard (smooth, pale mustard)
- 1 teaspoon Tomato Paste (for color and depth)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
The Finish
- 6-8 pieces Cornichons (rinsed and cut into thin julienne strips)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Cold Butter (cubed, for mounting the sauce)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or saucier, melt 2 tablespoons of unsalted butter over medium-low heat until it begins to foam.
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2
Add the finely minced shallots to the pan. Sauté gently for 3-4 minutes until they are translucent and soft, ensuring they do not take on any brown color.
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3
Increase the heat to medium and pour in the dry white wine and white wine vinegar. Stir to deglaze the bottom of the pan.
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4
Simmer the wine mixture until it has reduced by about two-thirds, or 'au sec' (nearly dry), which intensifies the flavor profile.
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5
Whisk in the teaspoon of tomato paste and cook for 1 minute to remove the raw metallic taste.
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6
Pour in the Demi-Glace. Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady simmer.
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7
Allow the sauce to simmer for 10-15 minutes, skimming any foam that rises to the surface, until it is thick enough to coat the back of a spoon (nappé consistency).
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8
Stir in the sugar and the Dijon mustard. Whisk thoroughly but do not let the sauce boil vigorously once the mustard is added, as this can cause the mustard to lose its piquancy.
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9
Taste the sauce. Add salt and freshly cracked black pepper as needed, keeping in mind that the cornichons will add more salt later.
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10
Just before serving, whisk in the cold cube of butter (monter au beurre) to give the sauce a professional glossy sheen and velvety mouthfeel.
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11
Fold in the julienned cornichons and the chopped parsley. Stir gently to distribute.
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12
Remove from heat immediately to ensure the cornichons stay crisp and the parsley stays vibrant green. Serve warm over your choice of protein.
💡 Chef's Tips
If you don't have homemade Demi-Glace, use a high-quality store-bought concentrate rather than standard broth to ensure the correct body. Always julienne the cornichons thinly; chunky pieces will overwhelm the delicate texture of the sauce. If the sauce becomes too thick during reduction, whisk in a tablespoon of warm water or stock to loosen it. Add the mustard at the very end of the cooking process to preserve its sharp, characteristic heat. For a truly smooth finish, you can strain the sauce through a chinois before adding the cornichons and parsley.
🍽️ Serving Suggestions
Serve generously over pan-seared thick-cut pork chops or a roasted pork loin. Pairs beautifully with buttery mashed potatoes or classic Pommes Purée to soak up the extra sauce. Excellent when served alongside braised red cabbage or sautéed green beans with shallots. Accompany with a crisp, acidic white wine like a Sancerre or a light-bodied red like a Beaujolais. Try it as an elevated topping for grilled sausages or even a gourmet pork burger.