What is Robert sauce?
France is considered a culinary mecca, mainly because of complicated methods and sauces developed by its chefs through history. One of the more fine and historical compound French sauces is called Robert sauce, pronounced "roe-bear". This mustard-colored brown sauce is often paired with food with meat and potatoes that lend various flavors of white wine, vinegar, butter, dijon, tomato pastes and cores of many western cuisine, mirepoix -the carrot, onions and celery.
According to a book from 1973 Mastering the art of French cooking , in which the chef Julia was a great educated the greater Western world at the finer points of culinary expertise in the country, Robert's sauce is a version of the basic French sauce called Espagnole , which requires accuracy. It starts with a traditional brown sauce or Demi glace , which is common for many French dishes. This sauce often includes mirepoix , mAwood, bacon, tomato paste, flour and beef. It also usually includes several herbs such as thyme, bay leaf and parsley.
Only combining all these ingredients into a small pot will not be enough. First, Roux is created, which is a mixture of cleaned butter and flour. Go to this base for meat and a little water, along with Mirepoix, some crispy bacon and herbs. Finally, after creating into the sauce, some tomato paste is added, more supplies if necessary.
When the sauce is built in one pan, the other frying holds the chopped onion in butter. Before the onion appears in the pan, white wine is added, and it is still cooked until the alcohol content is boiled. Demi glace and the onion with soaked wine is then mixed together and cooks until Robert has a strong consistency. The last step is a hill or two of the Dijon mustard, along wivic butter and salt and pepper to taste.
It is not clear to which it refers to "Robert" in the sauce. No one is sure how many hundreds of years it was a French culinary clamp; Some dated 600 years ago. However, it is undeniable that Robert sauce has an established place as a basic part in French cooking, with its ingredients remaining unchanged for at least four centuries. There is still a regularly with beef, pork and other masses and potatoes when served as a side dish.