This classic French sauce was very popular in France in the 17th century and to this day no one is positive where its name came from but think it was derived sometime in the 16th century.<\/p>\n
Sauce Robert is considered a brown sauce but is made with white wine and mustard and goes great with beef and pork.<\/p>\n
Add the white wine<\/p>\n
Add the demi-glace, stir and reduce until the sauce is thick enough to coat the back of a spoon.<\/p>\n
Add the mustard, taste for seasonings and finish with the remaining butter.<\/p>\n
Melt the butter in a heavy saucepan. and mix in the flour. using a whisk. Cook for two to three minutes to remove the raw flour taste. Add the stock off the heat. whisking briskly to prevent lumps. Continue whisking over medium heat until the sauce thickens. Add the heavy cream, heat through. check the seasoning and adjust to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 4 servings This classic French sauce was very popular in France in the 17th century and to this day no one is positive where its name came from but think it was derived sometime in the 16th century. Sauce Robert is considered a brown sauce but is made with white wine and mustard and goes great with beef and pork. 1medium onion \u00bdoz butter \u00bdcup white wine 1TBS Dijon mustard freshly ground pepper to taste \u00bdoz butter for finishing…<\/p>\n