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.
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.