Sauce Charcutière
The science
Charcutière is Robert with a textural and acidic accent: the cornichons' sharp vinegar bite and crunch cut through fatty charcuterie and pork. Adding them at the end preserves their crispness and prevents the vinegar from flattening into the sauce. The pair Robert/Charcutière is the textbook example of how a single garnish forks one named sauce into two.
Flavor profile
Sauce Robert plus julienned cornichons (sour gherkins), added at the end.
Culinary uses
Grilled pork chops and charcuterie — the name literally points to the butcher's-shop foods it dresses.
Reference notes
Parent: Sauce Robert → Demi-glace. Ingredient: cornichons. Teaching pair with Robert.