Sauce Robert is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of onion, stock, mustard, vinegar and lemon juice thickened with a flour roux that's typically served with fried meat and game. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce Robert.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. It's also known as brown mustard sauce.
Original Recipe
SAUCE ROBERT, for Steaks, &c.
515. INGREDIENTS.—2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon. Mode.—Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.
Time.—-Altogether 1/2 hour. Average cost, for this quantity, 6d.
Seasonable at any time.
Sufficient for about 2 lbs. of steak.
Note.—This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.
Modern Redaction
Ingredients:
60g butter
3 onions, peeled and thinly sliced
1 tsp plain flour
4 tbsp gravy or stock
salt and freshly-ground black pepper
1 tsp prepared mustard
1 tsp vinegar
juice of 1/2 lemon
Method:
Melt the butter in a pan and cook gently until golden brown. Add the onion slices and fry for about 10 minutes, or until golden. Scatter the flour over the top and stir in to combine. Fry for 2 minutes more then add the gravy and season to taste. Boil for 10 minutes and skim any fat from the surface then stir in the mustard, vinegar and lemon juice. Stir well to combine, bring just to a boil then take off the heat and pour over your meat.
This sauce makes an excellent accompaniment to fried steaks, roast game, fried cutlets and roast goose.
