ROBERT SAUCE

ROBERT SAUCE

A sauce based on white wine and vinegar, which is the classic accompaniment to pork chops and other grilled (broiled) meats. It is wrongly attributed to a cook named ROBERT VINOT active at the end of the 16^th century, but its origin are older than this. Rebelais, in the Quart livre (1552), mentioned ROBERT, the inventor of ROBERT SAUCE, with goes so well with roast rebbit, duck, fresh pork, poached eggs, salt cod, and a thousand other such foods. L Grand Cuisinier (1583) mentions a sauce known as BARBE ROBERT, the recipe for which had already appeared in Le Viandier under the name of taillemasle (fried onion, verjuice, vinegar, and mustard), to be served with roast rabbit, fried fish, and fried eggs.