Sauce Robert

White Wine–Mustard Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About

This brightly flavored sauce is excellent with grilled meats and pork dishes. Use a fairly acidic white wine—Muscadet and French versions of Sauvignon Blanc both work well.

Alternatives and Variations

Sauce Robert is traditionally finished with Dijon mustard. Other mustards, such as whole-grain Meaux-style or homemade mustard, can be used instead to give the sauce a personal touch. Herb-flavored mustards can also be used, but if you want the flavor of a particular herb, it is usually better to finish the sauce with an unflavored mustard and add the chopped fresh herb separately.

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