The French Sauce Made With Pantry Staples That Instantly Upgrades Any Meat

Anyone experienced in cooking French food can tell you that it's not as expensive and difficult as it is made out to be. While some French recipes can be time-consuming, many only require common pantry staples and a few simple steps to create something utterly delicious. Take sauce Robert, a delectable accompaniment to meat dishes that is flavored with ingredients you likely already have.

This rich condiment is a mustardy variation on sauce espagnole, one of French cuisine's five mother sauces. Sauce espagnole combines a rich beef stock with tomato puree, mirepoix (the aromatic base of carrots, celery, and onions), and brown roux (a cooked mixture of butter and flour used to thicken the sauce). Sauce Robert kicks up the flavor a notch by cooking the espagnole with more beef stock, which turns it into a rich reduction called demi glace. This demi glace is then combined with dijon mustard, extra sauteed onions, and white wine. The result is an unctuous, savory, tangy sauce that brightens fatty meats while also complementing their richness.

Sauce Robert is incredibly versatile, as it suits any meat dish you'd serve with a brown gravy or dab of mustard. Easy pork chops or grilled pork tenderloin are classic partners, but given the beefy base of the sauce, it's also a natural fit for steak, veal, or a slow-roasted prime rib. The dijon-forward flavor is also brilliant on sausages and simply grilled or roasted chicken, and a light drizzle could also suit robust fish like salmon.

While sauce Robert requires no fancy techniques, the demi glace base does spend a while simmering, especially if you choose to make your own beef stock. Store-bought beef stocks normally don't have enough flavor to do sauce espagnole or demi glace justice — but since sauce Robert contains some punchy flavorings, you could get away with this shortcut. Hunt down the best beef broth brand you can find, ideally a low-sodium or salt-free version, since you're going to reduce it and make it saltier. The resulting demi glace won't be as rich, but it will be tasty, especially when doctored with the other ingredients. 

Once you have your demi glace, begin the sauce Robert by sauteeing onions with butter in a saucepan until soft but not browned. Though it's not as common, you can also throw in other alliums like shallots and garlic. You then add dry white wine and simmer the mixture until it reaches two-thirds of its original volume. 

After pouring in the demi glace, you only need to simmer the sauce for ten to 15 minutes, or until it coats the back of a spoon. Stir in a tablespoon of dijon mustard, and there you have it, unless you want to strain the sauce to make it smooth, which is another option. While pouring sauce Robert over pork or French beef dishes like steak frites is an obvious move, try a drizzle on top of roasted root vegetables or even toss it with rigatoni if you want to startle some Italians. Once you have this recipe up your sleeve, you'll pull it out again and again.