Escoffier Sauce Robert Food

CLASSIC SAUCE ROBERT

Steps:

• Gather the ingredients.
• In a small bowl, combine sugar and lemon juice, and stir until the sugar is dissolved.
• In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
• Add wine . Bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
• Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
• Strain through a mesh strainer.
• Add mustard and the sugar-lemon mixture, and mix well. Serve immediately.

VELOUTE SAUCE (ESCOFFIER'S RECIPE)

Steps:

• First make a white roux: over low heat, melt the butter and whisk in the flour. Cook 2-4 minutes, just enough to eliminate the bitter taste of raw flour. Color should not be allowed to change at all. Adjust butter or flour if necessary.
• Combine four quarts of stock and the roux and whisk together until there are no lumps. Add mushrooms, salt, nutmeg, and white pepper. Whisk to combine and then simmer on low heat for 1.5 hours. Scoop off any scum that surfaces. Add some water if required to keep the sauce from getting too thick.
• Strain through a cheesecloth into another saucepan. Add the remaining stock and allow the sauce to cool. It should thicken a little as it cools.