(Not) Sauce Robert



Serving size

This recipe can easily be multiplied.
45 minutes

This recipe keeps well for about 24 to 48 hours in the refrigerator.

(Not) Sauce Robert


1 ounce Mushrooms, shiitake, dried (or dried porcini or crimini or other wild mushroom)
1 cup Water (boiling)
2 Tbsp. Unsalted butter
2 Large Shallots, raw (finely minced)
1/2 cup White wine
1 Tbsp Dijon mustard
1/4 tsp. Salt
1 to taste Black pepper


Place the mushrooms in a small mixing bowl.

Pour the boiling water over the mushrooms and let steep for 10 minutes. Stir occasionally.

Place the mushrooms and liquid in a blender and puree until smooth.

Place the pureed mushrooms in a fine mesh sieve over a small mixing bowl.

Use a rubber spatula to force the mushrooms through the sieve.

You will have about 1 cup of thick mushroom broth and probably about 1/3 cup of mushrooms that cannot be forced through the sieve. Discard those mushrooms and set the mushroom broth aside.

Place 1 tablespoon of the butter in a medium skillet over medium high heat.

When the butter begins to foam, add the shallots.

Cook for about 4 minutes. Stir frequently.

Add the white wine and adjust the heat until the sauce is simmering.

Cook until almost all of the wine is reduced.

Add the mushroom broth, mustard, salt, pepper and the remaining 1 tablespoon butter.

Heat through until the butter is melted and the sauce blended.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Sauce Robert is a classic French sauce that combines shallots, mustard, white wine, and demi glace.

"It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly."

Daniel Boulud