Robert Sauces

Question 1

SAUCE AMERICAINE

Answer 1

LOBSTER BROTH, TOMATO, MIREPOIX, WHITE WINE AND BRANDY.

BLACK SEA BASS

Question 2

POMEGRANATE JUS

Answer 2

POMEGRANATE REDUCTION, WHITE TRUFFLE OIL, VEGETABLE BROTH, WHITE WINE, HONEY, THYME, BAY LEAF AND PEPPERCORN.

(SCOTTISH SALMON)

Question 3

CAPER BEURRE BLANC

Answer 3

BUTTER, MEYER LEMON AND CAPPERS.

HALIBUT

Question 4

OREGANATA

Answer 4

MEYER LEMON JUICE AND ZEST, DIJON MUSTARD, OREGANO AND EVOO.

BRANZINO

Question 5

PORT WINE GLAZE

Answer 5

PORT WINE, SHALLOTS, THYME, BAY LEAF, HONEY AND DEGLAZE WHERE PORK TENDERLOIN HAS BEEN ROASTED.

(PORK TENDERLOIN)

Question 6

SAUCE ROBERT

Answer 6

BROWN MUSTARD SAUCE, VEAL STOCK REDUCTION, RED WINE AND CARAMELIZED MIREPOIX.

(FILET MIGNON)

Question 7

DRIED CHERRIES AU JUS

Answer 7

DEHYDRATED CHERRIES, RED WINE, HONEY, SHALLOTS, OREGANO, BLACK PEPPERCORN, THYME AND LEMON [EMULSIFY FOR 45 MINUTES].

(RACKO OF LAMB)

Question 8

HERBED AU JUS

Answer 8

BROWN CHICKEN REDUCTION, VERJUS DU PÉRIGORD, LEMON, THYME, FRESH OREGANO AND SAGE.

(ROASTED ORGANIC CHICKEN)