Pawaru-Grahmata

№ 15V. nodaļa

Dzeltena Roberta sula

Yellow Robert sauce (mustard and egg) for fish

  • Makes about 350 ml
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Dseltena Roberta sulla.

Modernizētslpp. 229 · PDF 243

The book gives 2 egg yolks and "a couple of spoons" of mustard; the other amounts are ours.

Method

3 soļi
  1. In a saucepan, off the heat, mix the butter, yolks, mustard, lemon zest, vinegar and sugar until smooth.
  2. Whisk in the broth (or the wine and water).
  3. Set over low heat and whisk constantly until it thickens slightly, 5–8 minutes, at about 80 °C. Don't let it boil. Taste for salt and sharpness.

Notes

What the book says vs. what we added

the book mixes a piece of butter, 2 yolks, a couple of spoons of mustard, lemon peel, a little wine vinegar and sugar, and cooks it with clear meat broth, or with wine and water, until thick. The amount of liquid is ours.

The name

French sauce Robert is a brown onion and mustard sauce, usually for pork. The book's "yellow" version keeps only the mustard and binds it with yolks.

Thickness

2 yolks thicken 300 ml only lightly. For a thicker sauce add a third yolk, or work 1 tsp flour into the butter in step 1.

Serving

the book serves it with all sorts of fish: pike, crucian carp, tench and so on. Crucian carp and tench are bony freshwater fish, rarely sold today; pike, perch, zander or carp work, cooked through to 63 °C.

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