Sauce Robert Recipes

ROBERT SAUCE RECIPE

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.

CLASSIC SAUCE ROBERT

Steps:

• Gather the ingredients.
• In a small bowl, combine sugar and lemon juice, and stir until the sugar is dissolved.
• In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
• Add wine . Bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
• Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
• Strain through a mesh strainer.
• Add mustard and the sugar-lemon mixture, and mix well. Serve immediately.

SAUCE ROBERT

Steps:

• Sauté half a diced onion in butter, then add a cup of white wine and reduce to 2 oz. Add brown sauce and tsp Dijon mustard. Strain through a fine chinois and whisk in 2 Tblsp butter.

NEW YORK STRIP STEAK WITH SAUCE ROBERT OVER BABY POTATOES

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.

ROBERT SAUCE - T. H. E. PORK SAUCE

Steps:

• Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
• Add the white wine and reduce by two-thirds.
• Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
• If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• Just before serving, stir in the sugar and mustard.