When should the mustard be added?

The mustard (1 tablespoon) is stirred in immediately before serving, not during cooking. That way it keeps its flavor and does not turn bitter.

What is the sauce made of?

4 deciliters brown sauce, 2 chopped onions sautéed in 15 g butter, 1 dl white wine, 1/2 dl cream, mustard, paprika, sugar and salt. The onion is sautéed in butter, added to the brown sauce together with the wine, brought to a boil and seasoned.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 345. It is intended for 6 servings and takes about 25 minutes.

Sauce Robert (brun saus)

Name: Sauce Robert (brun saus)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 dl brown sauce (prepared base sauce); 2 pcs onion; 15 g butter; 1 dl white wine; 1 tbsp mustard; 0.5 dl cream (the amount is missing in the original); 1 pinch paprika; 1 pinch sugar; 1 pinch salt (to taste)

Sauce Robert from Erken 1914: chopped onion is sautéed in butter, brought to a boil with 4 dl brown sauce and 1 dl white wine, seasoned with paprika, sugar, salt and cream, and finally stirred together with a tablespoon of mustard just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 345 (falt i det fri)

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About the dish

A classic French mustard sauce on a brown base sauce, placed among the brown sauces in "Stor kokebok" (1914). The brown sauce (the base sauce) is described earlier in the chapter.

How to make it

1
Cook the onion
Chop the onion finely and let it sauté glossy and soft in the butter without turning dark.
2
Boil with sauce and wine
Add the onion to the brown sauce together with the white wine and bring to a boil.
3
Season
Season with paprika, sugar, salt and stir in the cream.
4
Mustard last
Stir in the mustard just before serving, without letting the sauce boil any further.

Changes from the original

Measures converted to modern units. The amount of cream lacks a figure in the printed column and is set at 0.5 dl with a note. It is specified that the mustard is stirred in without the sauce boiling afterward.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 345) → 1949 (korrekturlest, s. 133)~88% av teksten endretfjernetlagt til

~~4 del. brun saus 2~~ 1 løk 15 100 gr. smør paprika 1 ~~del. hvitvin~~ 1/4 dl. hvit vin 1/2 l. kraftsaus 1 ~~spiseskefuld~~ teskje sennep ~~paprika sukker salt 1/2 del. fløte~~ sitronsaft 1 teskje sardellsmør. Løken ~~hakkes~~ finhakkes og ~~ristes~~ brunes lett i ~~smørret, haves~~ smøret, påhelles vinen; når denne er innkokt til det halve, tilsettes kraftsausen, småtrekker i ~~den brune saus tillikemed vinen, gives et opkok, krydres. Umiddelbart før serveringen tilsættes sennepen.~~ 3/4 time, tilsettes sennep, sitron og sardellsmør. Holdes varm i vannbad.

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Frequently asked questions

When should the mustard be added?: The mustard (1 tablespoon) is stirred in immediately before serving, not during cooking. That way it keeps its flavor and does not turn bitter.
What is the sauce made of?: 4 deciliters brown sauce, 2 chopped onions sautéed in 15 g butter, 1 dl white wine, 1/2 dl cream, mustard, paprika, sugar and salt. The onion is sautéed in butter, added to the brown sauce together with the wine, brought to a boil and seasoned.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 345. It is intended for 6 servings and takes about 25 minutes.

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