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Sauce Robert, the Glossary

Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).^[1]

12 relations: Béchamel sauce, Charles Perrault, Demi-glace, Espagnole sauce, François Pierre La Varenne, French mother sauces, Hollandaise sauce, Marie-Antoine Carême, Remoulade, Sleeping Beauty, Tomato sauce, Velouté sauce.
Brown sauces
French sauces

Béchamel sauce

Béchamel sauce is one of the mother sauces of French cuisine. Sauce Robert and Béchamel sauce are French sauces.

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Charles Perrault

Charles Perrault (12 January 162816 May 1703) was a French author and member of the Académie Française.

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Demi-glace

Demi-glace ('half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. Sauce Robert and Demi-glace are brown sauces.

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Espagnole sauce

Espagnole sauce is a basic brown sauce, and is one of the mother sauces of classic French cooking. Sauce Robert and Espagnole sauce are brown sauces and French sauces.

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François Pierre La Varenne

François Pierre de la Varenne (1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine.

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French mother sauces

In French cuisine, the mother sauces (sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces"daughter sauces" or petites saucesare based. Sauce Robert and French mother sauces are French sauces.

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Hollandaise sauce

Hollandaise sauce (or;, from French sauce hollandaise meaning “Dutch sauce”) is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). Sauce Robert and hollandaise sauce are French sauces.

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Marie-Antoine Carême

Marie-Antoine Carême (8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.

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Remoulade

Rémoulade is a cold sauce.

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Sleeping Beauty

"Sleeping Beauty" (La Belle au bois dormant, or The Beauty Sleeping in the Wood; Dornröschen, or Little Briar Rose), also titled in English as The Sleeping Beauty in the Woods, is a fairy tale about a princess cursed by an evil fairy to sleep for a hundred years before being awakened by a handsome prince.

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Tomato sauce

Tomato sauce (salsa roja, sauce tomate, or salsa di pomodoro) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

See Sauce Robert and Tomato sauce