ROBERT SAUCE - T. H. E. PORK SAUCE
Entered for safe-keeping. A classic French brown mustard sauce especially good on grilled pork from Raymond Sokolov's "The Saucier's Apprentice". I avoided sauces for decades, but recently I have come to appreciate that an accent of a perfect sauce can take a meat to a new height; the calories can be handled in a sensible diet if you don't grab bread or more meat to get every drop of sauce. So this year I'm seeking ultimate sauces. I prefer More Than Gourmet demi-glace to Better-Than-Bouillon; it has less sodium. For the ultimate sauce, make your own veal stock.
Provided by KateL
Categories Sauces
Time 20m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
- Add the white wine and reduce by two-thirds.
- Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
- If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
- Just before serving, stir in the sugar and mustard.
Nutrition Facts : Calories 47.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 16.5, Carbohydrate 2.6, Fiber 0.3, Sugar 1.2, Protein 0.3
PASTA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 45m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 11
Steps:
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
TOMATO SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate.
BOLOGNESE SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 1h35m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 18
Steps:
- Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.
- Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
BBQ SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 1h30m
Yield 1 gallon
Number Of Ingredients 16
Steps:
- Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
- Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.
MARINARA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 30m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a sauce pot over medium heat. Saute the carrots, celery and onions, followed by the garlic. Cook to lightly caramelize the vegetables. Add the chile flakes and cook for 30 seconds. Deglaze with the wine and cook out the alcohol for about 1 minute.
- Add the potatoes, tomatoes and tomato paste. Stir and cook for about 5 minutes. Remove from the heat and add the oregano and basil, and season with salt and pepper.
- Transfer to a blender and blend to desired consistency. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce.
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SAUCE ROBERT
From morethangourmet.com
4/5 (15)Category Elegant SaucesServings 4
- Melt 1 tablespoon of the butter in a saucepan over medium heat, add the onions, and sauté them until they are translucent, 2-3 minutes. Add the white wine, bring the mixture to a boil, and cook until the wine is reduced to 1/2 cup.
- Whisk in the Demi-Glace de Veau Gold® and the dissolved mustard, and then add enough hot water to thin the sauce to the desired conistency.
- Strain the sauce and return it to the pan. Season to taste with salt and pepper, and whisk in the remaining tablespoon of butter.
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- Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
- Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
- Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
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