How to Make Robert sauce

How to Make Robert sauce - Снимок экрана 2023 06 29 в 16.08.16
  • 30g butter
  • 30g all-purpose flour
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 300ml beef or chicken stock
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
Per serving
Calories: 150 kcal
Proteins: 2 g
Fats: 10 g
Carbohydrates: 12 g
30 minsPrint
  • In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
  • Sprinkle the flour over the onion and garlic mixture, and stir well to combine. Cook for a minute or two to cook off the raw flour taste.
  • Slowly pour in the beef or chicken stock while continuously whisking the mixture to prevent lumps from forming. Continue whisking until the mixture thickens and comes to a simmer.
  • Reduce the heat to low and add the Dijon mustard and white wine vinegar. Stir well to incorporate the flavors.
  • Simmer the sauce gently for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Season with salt and pepper to taste.
  • Once the sauce has thickened to your desired consistency, remove it from the heat.
  • Strain the sauce through a fine-mesh sieve to remove any lumps or onion bits, if desired. This step is optional but can result in a smoother sauce.
  • The Robert sauce is now ready to be served.

The Robert sauce is commonly served with grilled or roasted meats, such as beef, pork, or lamb. It adds a tangy and slightly spicy flavor to the dish, complementing the richness of the meat.

In conclusion, Robert sauce is a classic French brown sauce made with Dijon mustard, onions, and garlic. It has a smooth and velvety texture with a delightful balance of tangy and savory flavors. The sauce enhances the taste of grilled or roasted meats and is a versatile addition to any meat dish.

Facts about the sauce:

  1. The Robert sauce is believed to have originated in France and has been a popular accompaniment to meats for many years.
  2. It is named after Robert, a character from French folklore, who was known for his love of mustard.
  3. The sauce can be customized by adjusting the amount of Dijon mustard and white wine vinegar to suit personal preferences.
  4. It can be stored in the refrigerator for a few days, allowing the flavors to further develop. Reheat gently before serving.
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