Sauce Robert

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Steak with Robert sauce

Sauce Robert (also Robertsauce ) is a mustard sauce that is made as a derivative of the basic sauce Demiglace . It is suitable for grilled or fried pork (pork chops and pork fillets).

A version of the Robert sauce appeared in the mid-1600s in the cookbook Le Cuisinier François , written by Francois-Pierre de la Varenne , the mouth cook of Henry IV. He recommended Robert sauce for pork loin. A few decades later took Marie-Antoine Carême , the sauce Robert on in the system of composite sauces.

preparation

A reduction of chopped onions sweated in butter, a little mustard, lemon juice, sugar and white wine is filled with demiglace, boiled through and then strained. Then it is again seasoned with mustard, lemon juice, butter and white wine.

Individual evidence

  1. ^ A b Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 156 .
  2. ^ A b Hermann Grüner, Reinhold Metz, Michael Hummel: The young cook - The young cook. In: 33rd edition. Fachbuchverlag Pfanneberg, 2009, p. 27 , accessed on April 26, 2019 .
  3. ^ Raymond Sokolov: Saucier's Apprentice . Knopf Doubleday Publishing Group, 2010, ISBN 978-0-307-76480-5 , p. 5–6 ( google.de [accessed April 26, 2019]).
  4. ^ François Pierre de La Varenne: The French Cook: Prescribing the Way of Making Ready of All Sorts of Meats, Fish and Flesh, with the Proper Sauce, Either to Procure Appetite, Or to Advance the Power of Digestion: with the Whole Skill of Pastry work. Together with about 200. Excellent Receits for the Best Sorts of Pottages, Both in Lent, and Out of Lent. Also a Treatise of Conserves, Both Dry and Liquid, After the Best Fashion. The Third Edition. With an Addition of Some Choice Receits Grown in Use Amongst the Nobility and Gentry, by a Prime Artist of Our Own Nation. Englished by JDG Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell, 1673, p. 192 ( google.de [accessed April 26, 2019]).