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
French cuisine these sea mammals were eaten. Artificial freshwater ponds (often called "stews") held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today. Spices were treasured and very expensive at that time – they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs,