This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly." -Daniel Boulud
Sauce Robert is a classic French sauce that combines shallots, mustard, white wine, and demi glace.
And there's the rub.
Making demi glace is a world unto itself: it takes a lot of time and access to sometimes hard-to-find ingredients, and while it doesn't require the highest of skills, it is better if you have practiced a bit. Roasting veal or beef or lamb bones, adding water, herbs, and vegetables, and simmering slowly for hours and hours while skimming scum off of the top is just the beginning of the process. Then you have to reduce that stock for a few hours until it is a rich silky sauce.
This is a version that uses dried mushrooms in place of the demi glace. The savory mushrooms pureed and put through the sieve mimic the texture of the demi glace and bring a deep umami flavor to the shallots, white wine, and mustard. And like Daniel Boulud says - you only need a b it of butter.
Mind you, this is not Sauce Robert, but it is a pretty darn good sauce that goes great on pork or beef or even a little bit on top of an omelet.
Servings: 4 | This recipe can easily be multiplied.
Cooking time: 45 minutes
This recipe keeps well for about 24 to 48 hours in the refrigerator.
|1 ounce||dried wild mushrooms|
|1 cup||boiling water|
|2 Tbsp.||unsalted butter|
|2 large||shallots (finely minced)|
|1/2 cup||dry white wine|
|1 Tbsp.||Dijon mustard|
|to taste||fresh ground black pepper|
Place the mushrooms in a small mixing bowl.
Pour the boiling water over the mushrooms and let steep for 10 minutes. Stir occasionally.
Place the mushrooms and liquid in a blender and puree until smooth.
Place the pureed mushrooms in a fine mesh sieve over a small mixing bowl.
Use a rubber spatula to force the mushrooms through the sieve.
You will have about 1 cup of thick mushroom broth and probably about 1/3 cup of mushrooms that cannot be forced through the sieve. Discard those mushrooms and set the mushroom broth aside.
Place 1 tablespoon of the butter in a medium skillet over medium high heat.
When the butter begins to foam, add the shallots.
Cook for about 4 minutes. Stir frequently.
Add the white wine and adjust the heat until the sauce is simmering.
Cook until almost all of the wine is reduced.
Add the mushroom broth, mustard, salt, pepper and the remaining 1 tablespoon butter.
Heat through until the butter is melted and the sauce blended.
Serving size: about 2 tablespoons
|Calories 120||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 4%||Vitamin C 2%|
|Calcium 0%||Iron 2%|
|Vitamin K 1mcg||Potassium 89mg|