White Wine, Vinegar, and Mustard Sauce

Sauce Robert is a classic sauce thought to have its roots in the 16th century. I don’t know how “authentic” this version is, but after having prepared a number of different versions, I like this one the best./ It is important not to boil the sauce after the mustard has been added at the end of the recipe. Doing so may cause the mustard to separate./ The Noilly Prat is a brand of French vermouth with its own distinct flavor, but other dry, white vermouths or even dry, white wines can be substituted for it in this recipe. Indeed, the source recipe simply specified vin blanc — white wine — with no further description!

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