Sauce Robert works particularly well when no flour or butter is used. Prepare Sauce Robert in the same way as for the classic method, but replace the demi-glace with unthickened full-flavored stock or jus (pork jus is especially good). An unthickened, almost medieval version can also be prepared with no stock at all, but it is too sharp and acidic for most modern tastes.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.