Sauce Charcutière and Sauce Robert
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I
Origin
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II
Description
Two closely related compound brown sauces that form a family with sauce lyonnaise — all sharing the foundation of a wine-and-vinegar-based reduction with demi-glace. Sauce Robert: white wine and onion reduction with demi-glace, finished with Dijon mustard added off heat. Sauce charcutière: sauce Robert with the addition of fine-cut cornichons, making it the canonical sauce of the charcutier's table — served with grilled pork, sausage, and pied de cochon. Both require the mustard added off heat (the same principle as sauce gribiche and rognons) — heated mustard loses its volatile isothiocyanates and the sharp note that defines both sauces.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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