📝 About This Recipe
Dating back to the 17th century and immortalized by the legendary Auguste Escoffier, Sauce Robert is a sophisticated derivative of the classic Demi-Glace. This piquant masterpiece balances the deep, savory richness of roasted veal stock with the sharp, acidic bite of white wine, vinegar, and spicy Dijon mustard. It is widely considered the quintessential accompaniment for grilled pork, offering a complex flavor profile that cuts through fat while adding an elegant French flair to your dinner table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted butter (high quality, European style preferred)
- 3 pieces Shallots (very finely minced)
- 1/2 teaspoon Granulated sugar (to help caramelize the shallots)
The Deglazing Liquid
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
- 2 tablespoons White wine vinegar (provides the essential 'sharp' backbone)
The Body (Demi-Glace)
- 2 cups Demi-Glace (traditionally made from veal stock; high-quality store-bought is acceptable)
- 1 teaspoon Tomato paste (for color and depth)
The Finish
- 1 tablespoon Dijon mustard (smooth, traditional French Dijon)
- 1 tablespoon Unsalted butter (cold, cubed for mounting)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
- 1 teaspoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or saucier, melt 2 tablespoons of butter over medium-low heat until it begins to foam.
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2
Add the finely minced shallots to the butter. Sprinkle with the sugar and a small pinch of salt. Sauté slowly for 8-10 minutes, stirring occasionally, until the shallots are soft, translucent, and just beginning to turn a light golden brown.
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3
Increase the heat to medium and pour in the white wine and white wine vinegar. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pan.
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4
Simmer the liquid vigorously until it has reduced by about two-thirds. It should look syrupy and the smell of raw alcohol should be gone.
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5
Whisk in the teaspoon of tomato paste, cooking it for 1 minute to take off the raw edge.
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6
Pour in the Demi-Glace. Bring the mixture to a gentle boil, then immediately turn the heat down to low to maintain a very light simmer.
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7
Simmer the sauce uncovered for 15-20 minutes. You want the sauce to reduce slightly until it is thick enough to coat the back of a spoon (nappé consistency).
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8
While the sauce simmers, use a spoon to skim off any foam or impurities that rise to the surface to ensure a glossy, clear finish.
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9
Once reduced, remove the pan from the heat. This is crucial: the mustard must never boil, or it will lose its flavor and become bitter.
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10
Whisk in the Dijon mustard until fully incorporated.
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11
For a professional 'monté au beurre' finish, whisk in the final tablespoon of cold butter. This adds a beautiful sheen and a velvety mouthfeel.
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12
Taste the sauce and adjust the seasoning with salt and freshly cracked black pepper. If it's too sharp, add a tiny pinch more sugar; if too rich, add a drop more vinegar.
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13
For a perfectly smooth sauce, you may strain it through a fine-mesh chinois, though many prefer the rustic texture of the shallots.
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14
Keep warm in a bain-marie until ready to serve, but do not allow it to boil. Garnish with fresh parsley just before pouring over your protein.
💡 Chef's Tips
Always use a high-quality Demi-Glace as it provides the essential body and gelatinous texture of the sauce. Never boil the sauce after adding the mustard, as the heat will destroy the mustard's volatile oils and delicate piquancy. If you don't have shallots, use the white parts of green onions or very finely minced yellow onion, though shallots are much more traditional. To achieve a 'mirror' finish, make sure your final tablespoon of butter is ice-cold when you whisk it in at the end. If the sauce becomes too thick during reduction, simply whisk in a tablespoon of warm water or stock to loosen it.
🍽️ Serving Suggestions
Classic Grilled Pork Chops: The acidity of the sauce perfectly balances the rich fat of the pork. Roasted Pork Tenderloin: Slice the medallions thick and nap the sauce generously over the top. Boiled Beef or Pot-au-Feu: Use Sauce Robert to add a punch of flavor to traditionally mild boiled meats. Pair with a crisp, acidic white wine like a Sancerre or a light-bodied red like a Beaujolais to complement the mustard notes. Serve alongside buttery mashed potatoes or pommes purée to soak up every drop of the sauce.