Sauce Robert is a brown mustard sauce and derived from the classic French Espagnole sauce, one of the Mother Sauces in French cuisine.
Yield: 3 cups
Active Time: 20 minutes
Start to Finish: 30 minutes
For this recipe you’ll need:
Heat a heavy saucepan over medium heat and add the butter.
Sauté the onion, celery and carrot until lightly caramelized, 5 to 6 minutes.
Add the tomato paste and continue to cook an additional minute.
Sprinkle in the flour and cook, stirring, for 1 additional minute. Deglaze the pan with the wine, scraping free any browned bits known as fond off the bottom of the pan.
Add the stock, thyme and bay leaf and whisk to combine the ingredients. Bring the sauce to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 to15 minutes, or until the sauce is reduced slightly.
Remove the bay leaf and whisk in the mustard. Remove from the heat and season with salt and pepper to taste. Whisk in the cold butter and serve.