Sauce Robert
Sauce Robert is a traditional Elizabethan recipe for a classic French caper and verjuice sauce typically served with meat. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Sauce for Sauce Robert.
prep time
20 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFrench Recipes
Original Recipe
Originally a French recipe this sauce was definitely known in Britain by 1651 (when a translation of Francois Pierre La Varenne's
The French Cook became generally available). However, it seems likely that the recipe was known in Britain before this time. This is a fairly piquant sauce and makes a wonderful accompaniment to just about any meat (including firm-fleshed fish). The version given below is from
The French Cook but this is not exactly the version given in my redaction (this is closer to the
classic Sauce Robert).
Loin of Pork with sauce Robert (from Francois Pierre La Varenne
Le Quisinier Françoise
Lard it with great lard, then roast it, and baste it with verjuice and vinegar, and a bundle of sage. After the fat is fallen, take for to fry an onion with, which being fried, you shall put under the loin with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert.
Modern Redaction
Method:
Melt the butter in the bottom of a pan, add the onion and fry gently for about five minutes. Add the spices and capers then mix in to combine.
Finally take a whisk and beat in the verjuice. When completely blended serve poured over meat.