Best 2 Sauce Robert Recipes

Sauce Robert is a classic French sauce made with shallots, white wine, vinegar, and butter. It is a versatile sauce that can be used with a variety of dishes, including grilled meats, roasted vegetables, and fish. This article provides three different recipes for Sauce Robert, each with its own unique flavor and texture. The first recipe is a classic Sauce Robert, made with shallots, white wine, vinegar, and butter. The second recipe is a Creamy Sauce Robert, which adds cream and Dijon mustard to the classic recipe. The third recipe is a Spicy Sauce Robert, which adds cayenne pepper and chili powder to the classic recipe. All three recipes are easy to make and can be ready in under 30 minutes. Whether you are looking for a classic sauce to serve with grilled meats or a spicy sauce to add some heat to your next dish, you are sure to find a Sauce Robert recipe in this article that you will enjoy.

Let's cook with our recipes!

ROBERT SAUCE RECIPE

Robert Sauce Recipe image

Provided by G. Stephen Jones

Categories Sauces

Time 20m

Number Of Ingredients 6

Ingredients

1 medium onion (finely diced)
2 tablespoons butter
½ cup dry white wine
1 cup demi glace
1 tablespoon Dijon mustard
freshly ground pepper ( to taste)

Steps:

Heat a saucepan over medium heat until hot.
Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
Add the mustard and finish by adding the remaining tablespoon of butter to the sauce and stir. This is called mounting.
Taste and adjust seasoning with salt and pepper if needed.
Serve with your favorite pork dishes or beef and chicken recipes.

NEW YORK STRIP STEAK WITH SAUCE ROBERT OVER BABY POTATOES

New York Strip Steak with Sauce Robert over Baby Potatoes image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 shallot, minced
1 cup (about 3 ounces) white mushrooms, cleaned, trimmed and sliced
1/2 cup Merlot
2 teaspoons cornstarch
1 tablespoon water
2 teaspoons tomato paste
1 teaspoon Dijon mustard
1/4 cup demi-glace
2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs)
Salt and freshly ground black pepper
6 ounces bacon strips
1 large onion, diced
12 baby potatoes (about 3 pounds), sliced
Salt and freshly ground black pepper
1/8 cup tablespoon minced scallions, white and tender green parts only
Olive oil
6 (6 to 8-ounce) New York strip steaks
Salt and freshly ground black pepper
1 pound steamed haricots verts, as garnish

Steps:

For the sauce, heat the olive oil in a medium saucepan over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper, to taste. Turn heat down to medium-low, and allow to reduce and thicken.
White the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.
Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with salt and pepper and sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium- rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4-inch thick slices.
To serve spoon some potatoes, top with a "fan" of steak slices and drizzle sauce over sliced steak. Garnish the plate with haricots verts.

Tips:

To make a classic Sauce Robert, use a good quality red wine and beef stock. You can also add a splash of cognac or brandy for extra flavor.
If you don't have any red wine, you can use white wine instead. Just be sure to add a little bit of red wine vinegar to give the sauce a nice red color.
You can also make a vegetarian version of Sauce Robert by using vegetable stock instead of beef stock. Just be sure to add a little bit of soy sauce or Worcestershire sauce to give the sauce a savory flavor.
Sauce Robert is a great way to add flavor to grilled or roasted meats, poultry, and fish. It can also be used as a dipping sauce for vegetables or fries.
If you're short on time, you can make a quick and easy version of Sauce Robert by simply mixing together ketchup, Worcestershire sauce, and a little bit of Dijon mustard.

Conclusion:

Sauce Robert is a versatile and delicious sauce that can be used in a variety of dishes. It's a great way to add flavor to grilled or roasted meats, poultry, and fish. It can also be used as a dipping sauce for vegetables or fries. Whether you're making a classic Sauce Robert or a quick and easy version, you're sure to enjoy this flavorful sauce.