Robert Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of onions and vinegar with stock or water that's thickened and flavoured with glaze, Dijon mustard, Harvey's sauce and anchovy essence. The full recipe is presented here and I hope you enjoy this classic British version of: Robert Sauce.
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This is a classic recipe for a Victorian version of Robert Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 35.—ROBERT SAUCE
Chop two onions very fine, and fry them with a bit of butter the size of a large walnut, in a small stewpan, until they assume a light-brown colour; then add a wineglassful of vinegar and a good pinch of pepper, and boil these together for four minutes; next add a good tablespoonful of flour, or an ounce of thickening, No. 9, and half a pint of stock or water, and a bit of glaze; stir the sauce over the fire for twenty minutes, then add a tablespoonful of French mustard, one of Harvey, and a teaspoonful of anchovy; mix well together over the fire, and serve quite hot.
Melt the butter in a pan, add the onions and fry for about 10 minutes, or until golden brown. Stir in the vinegar and black pepper then bring to a boil and cook for 4 minutes. Stir in the flour or thickening along with the stock and glaze. Bring to a simmer and cook, stirring all the while, for 20 minutes.
Take off the heat and whisk in the Dijon mustard, Harvey's sauce and anchovy essence. Ensure all the ingredients are well mixed, allow to heat through and serve hot.
