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Sauce Robert (paprika)

Sauce Robert in Erken (1914): chopped onion is browned in butter with paprika, white wine is reduced by half, brown gravy is added and steeped a quarter of an hour, then mustard, lemon juice and anchovy butter are stirred in. Kept warm in a water bath; served with smoked eel.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 110 (falt i det fri)

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About the dish

A classic onion-and-mustard sauce from French cuisine, which Erken uses as an accompaniment to smoked eel and other oily fish. Sardine butter is anchovy butter.

How to make it

  1. 1

    Brown the onion

    Finely chop the onion and brown it lightly in the butter together with the paprika.

  2. 2

    Reduce the wine

    Pour in the white wine and reduce it by half.

  3. 3

    Steep the sauce

    Add the brown gravy and let the sauce steep gently for 15 minutes.

  4. 4

    Finish

    Stir in mustard, lemon juice and anchovy butter. Keep the sauce warm in a water bath until serving.

Changes from the original

The unclear amount of brown gravy is interpreted as 1–1½ dl. "Sardine butter" is explained as anchovy butter. The steeping time is given in minutes.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 110) → Modernisert~86% av teksten endretfjernetlagt til
1 stk løk (finhakket). 100 gr. smør paprika 1¼ del. hvit vin g smør. 1 à 1½ del. ts paprika (malt). 1,25 dl hvitvin. 1,5 dl kraftsaus (brun kraftsaus, 1–1½ dl). 1 teske sennep citronsaft ts sennep. 1 teske sardelsmør. Løken finhakkes ts sitronsaft. 1 ts ansjossmør (sardelsmør). Finhakk løken og brunes let brun den lett i smørret, paaheldes vinen; naar denne er indkokt smøret sammen med paprikaen.. Hell på hvitvinen og kok den inn til det halve, tilsættes kraftsausen, smaatrækker halve.. Tilsett kraftsausen og la sausen småtrekke i ¼ time, tilsættes 15 minutter.. Rør inn sennep, citron sitronsaft og sardelsmør. Holdes ansjossmør. Hold sausen varm i vandbad. vannbad til servering.

Note til Modernisert

Den utydelige mengden kraftsaus er tolket som 1–1½ dl. «Sardelsmør» er forklart som ansjossmør. Trekketiden er oppgitt i minutter.

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Frequently asked questions

How long should the sauce steep?
After the brown gravy is added, the sauce should steep gently for about 15 minutes. Reckon on around 35 minutes in total, including browning the onion and reducing the wine.
Why should the wine be reduced by half?
The white wine (1¼ deciliter) is reduced by half to concentrate the flavor and remove the sharpness, before the brown gravy is added.
What is sardine butter, and when is it added?
Sardine butter is butter blended with anchovies/sardines. It is added at the very end together with the mustard and lemon juice, so the flavor is not cooked away.
How is the sauce kept warm until serving?
The recipe recommends keeping the sauce warm in a water bath, so it does not boil or separate.

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