Sauce Robert Sauce Robert 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 (Bechamel, Veloute, Espagnole, Sauce Tomate and Hollandaise) . 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. It is best suited to pork, especially grilled pork, and meats. Sauce Robert is one of the earliest compound sauces on record. Of the
Cuisine of the Central African Republic RCA in Boali is known for its local dishes. CAR's potential agricultural output can feed the entire population, however, four coups have occurred during the last decade which has significantly reduced agriculture and food production. These political and economic crises have caused significant food shortages due to the burning of agricultural fields, food storage areas and villages by armed groups. France once colonized what is now the country of Central African Republic as part French Equatorial Africa, and French influences are present in the nation's cuisine, including French bread and wine. During the 19th century Arab slave traders brought Middle