"This rich condiment is a mustardy variation on sauce espagnole, one of French cuisine's five mother sauces. Sauce espagnole combines a rich beef stock with tomato puree, mirepoix (the aromatic base of carrots, celery, and onions), and brown roux (a cooked mixture of butter and flour used to thicken the sauce). Sauce Robert kicks up the flavor a notch by cooking the espagnole with more beef stock, which turns it into a rich reduction called demi glace."
"Sauce Robert is incredibly versatile, as it suits any meat dish you'd serve with a brown gravy or dab of mustard. Easy pork chops or grilled pork tenderloin are classic partners, but given the beefy base of the sauce, it's also a natural fit for steak, veal, or a slow-roasted prime rib. The dijon-forward flavor is also brilliant on sausages and simply grilled or roasted chicken, and a light drizzle could also suit robust fish like salmon."
Sauce Robert is a mustardy variation of sauce espagnole, built on beef stock, tomato puree, mirepoix, and brown roux, transformed into demi-glace. The demi-glace is combined with Dijon mustard, additional sautéed onions, and white wine to create a savory, tangy, unctuous sauce. The sauce brightens fatty meats and complements richness, pairing classically with pork chops, pork tenderloin, steak, veal, prime rib, sausages, roasted or grilled chicken, and robust fish like salmon. Making a proper demi-glace requires long simmering and flavorful beef stock; high-quality store-bought broth can be used as a shortcut if homemade stock is unavailable.
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