A bold and savory brown onion sauce enriched with white wine and finished with a touch of mustard. Known since the 17th century, Sauce Robert remains a timeless companion to roasted or sautéed pork.
FR / EN
Sauce Robert / Robert Sauce
Regional Style
Classical French Cuisine (Old Parisian Style)
Servings
Serves Four
Ingredients
- 2 large onions, finely chopped
- 30 g butter or pork drippings
- 15 g flour
- 250 ml light brown stock (veal or poultry)
- 100 ml dry white wine
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Sauté the Onions
In a sauté pan, melt the butter or drippings over medium heat. Add the chopped onions and simmer until they are deeply softened and golden, but not browned. Stir frequently to prevent scorching.
Make the Roux
Sprinkle in the flour and stir until well combined. Cook this onion-flour mixture for 1 to 2 minutes to form a light roux, being careful not to let it darken.
Deglaze and Simmer
Add the white wine all at once and stir vigorously to deglaze the pan. Once the wine is mostly absorbed, slowly add the stock while continuing to stir. Bring to a gentle simmer and let cook for 10 to 15 minutes until thickened and smooth.
Finish the Sauce
Off the heat, stir in the mustard. Adjust seasoning with salt and pepper to taste. Reheat gently if necessary, but do not allow the mixture to boil once the mustard is added.
Serving Suggestions & Garnishes
Sauce Robert is traditionally served with grilled or sautéed pork chops, sausages, or veal. It also pairs wonderfully with cold roasted meats or game terrines when served slightly chilled.
Tips, Tricks, and Variations
For extra depth, a spoonful of demi-glace may be added with the stock. A few chefs in the old Parisian brasseries would deglaze the onions with a splash of vinegar before adding the wine, for sharper acidity. The mustard should be stirred in only at the end to preserve its aroma and sharpness.
Historical & Cultural Context
First documented in the 1600s and named after a cook of that era, Sauce Robert became a hallmark of Parisian tavern cuisine. It was a staple in the cuisine ménagère as well as on the tables of bourgeois homes, prized for its hearty flavor and versatility. Its balance of caramelized onion, white wine, and mustard represents the earthy refinement of early French sauces, long before the codification of the “mother sauces.”
