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Sauce Robert

A savory sauce made with butter, onions, flour, gravy, mustard, vinegar, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sauce Robert

Ingredients

Directions

  1. Melt the butter in a saucepan over medium heat.

  2. Add the diced onions and fry until brown, being careful not to burn them.

  3. Stir in the flour and fry for another minute.

  4. Add the gravy, pepper, and salt, and simmer gently for 10 minutes, skimming as needed.

  5. Before serving, mix in the mustard, vinegar, and lemon juice, and do not let it boil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Carries the onions and flour and adds richness to the sauce.
Onions
Browning them adds deep, savoury flavour to the sauce.
Flour
Thickens the sauce as it cooks with the butter and gravy.
Gravy
Forms the liquid base of the sauce and supplies savoury flavour.
Prepared mustard
Adds sharpness and a little heat that balances the richness.
Vinegar
Adds acidity that brightens the sauce and cuts through the fat.

The step that matters

Do not let the sauce boil after adding the mustard, vinegar and lemon juice. Boiling can dull the bright acidity and sharp flavour of these added ingredients, and can cause the sauce to separate or thicken unevenly.

Swap the lemon

How well each one fits the dish's main ingredients (butter, onion, flour, pepper, mustard, vinegar):

  1. Avocadofits better
  2. Limefits better
  3. Lemonthe original
  4. Mangofits about as well

Fit is the average pairing score against butter, onion, flour, pepper, mustard, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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