How To Make Sauce Robert

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Brown sauce adaptations are very popular. Many smaller sauces can be derived from brown sauce. The most well known is demi-glas, which adds equal parts veal stock to the mother sauce and is reduced over heat.  Sauce Robert is demi-glas with onions and white wine. In this video, Chef Mike provides step by step instructions for making a perfect Sauce Robert. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Sauce Robert Recipe

Ingredients:
16 oz. Brown sauce or Demi-Glas
2 oz. Shallots, minced
3 oz. White wine
1/2 tsp. Lemon juice
1/2 tsp. Prepared mustard

1. Reduce white wine and shallots by ¾.
2. Add Brown sauce and simmer for 15 minutes.
3. Add mustard, lemon juice and simmer for 5 minutes. Season with salt and pepper if needed.

If you have questions or comments about this video or recipe please leave them below.

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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.