Sauce Robert

Preparation info

  • Makes 1 Cup To Serve


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS MUSTARD-FLAVORED brown sauce is ideal to serve with sautéed or roasted pork, and can be used with sautéed rabbit and chicken as well. The amount of mustard you use will depend on your personal taste, but I always use less when serving the sauce with chicken. A pinch or two of sugar is often added to cut the bite of the vinegar. Although I have never found this necessary, you might.


  • 1 small onion, finely chopped
  • ¾ cup dry white wine
  • ¼ cup white (distilled) or white wine vinegar
  • 1 cup Thickened Beef Stock
  • 1 teaspoon Meat Glaze (optional)
  • 1 to 2 tablespoons Dijon mustard, to taste
  • ¼ teaspoon sugar (optional)
  • 4 to 5 sprigs parsley, chopped (see Note)


    1. In a small saucepan, combine the onion, wine, and vinegar. Bring to a boil over high heat and cook until the liquid is reduced by two-thirds, about 5 minutes.
    2. Add the thickened beef stock and meat glaze (if using). Reduce the heat to low and simmer, uncovered, until the sauce thickens enough to lightly coat a spoon, 2 to 3 minutes. If necessary, skim during the simmering.
    3. Strain the sauce, and stir in the mustard. Taste and adjust the seasoning, adding the sugar, if necessary. (The sauce can be kept warm in a water bath [bain-marie].) Stir in the parsley just before serving.