Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.