Sauce Robert

[1] Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard.

[2] It is suited to red meat, specifically pork, typically grilled pork.

Of the 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two—sauce Robert and remoulade—were present in much older cookbooks, such as François Massialot's Le Cuisinier Roial et Bourgeois, from 1691.

[4] In Charles Perrault's canonical telling of Sleeping Beauty (1696), the ogress Queen Mother insists that Sleeping Beauty and her children be served to her à la sauce Robert.

A version of sauce Robert also appears in Francois-Pierre de la Varenne's Le Cuisinier François (1651), the founding text of modern French cuisine.