|
Sauce Robert is a brown mustard sauce and one of the ''small sauces'', or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine.〔Escoffier, Auguste. ''The Escoffier Cookbook''. Crown Publishers, Inc., New York, 1969. p. 15.〕 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.〔Saulnier, Louis. ''Le Répertoire de la Cuisine''. 7th Edition. English Edition. Hardcover, printed by Lowe and Brydone, London. No copyright date is listed, book was purchased in 1954. p 23.〕 It is best suited to pork, especially grilled pork, and meats.〔Escoffier, p. 31〕 == History == Sauce Robert is one of the earliest compound sauces on record. 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 Massaliot's ''Le Cuisinier Roial et Bourgeois'' in 1691.〔Sokolov, Raymond. "The Saucier's Apprentice", ''A Brief History of French Sauces''. pages 5–7. Alfred A. Knopf, Inc. 1976.〕 A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV)'s ''Le Cuisinier François'' (1651), the founding text of modern French cuisine.〔Sokolov, Raymond. "The Saucier's Apprentice", ''A Brief History of French Sauces''. pages 5–7. Alfred A. Knopf, Inc. 1976.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sauce Robert」の詳細全文を読む スポンサード リンク
|