Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Colbert

Named after the chief minister of King Louis XIV, this sauce combines meat glaze, butter, wine, shallots, tarragon and lemon juice. It's served with grilled meats and game.

Cook 1 cup chicken or white stock with 1 teaspoon flour, softened in little cold water, 10 minutes, pour onto 2 well-beaten yolks, return to heat, cook, beating constantly until it begins to thicken, strain, and add 1 tablespoon butter, ¼ teaspoon salt, 1 tablespoon parsley, ½ teaspoon tarragon vinegar, and same of minced tarragon and chives. Dust with paprika and serve with chops or chicken.

Alternative Recipes:

  1. Reduce half a pint of white wine with a teaspoon of meat glaze, and half a pint of espagnole sauce.
  2. How's this for a lineage of sauce? From a Hollandaise sauce, make a Sauce Bearnaise (replace lemon in recipe with a reduction of vinegar, shallots, and fresh chervil and/or tarragon, strained). From the Sauce Bearnaise, make a Sauce Foyot (add meat glaze — Glace de Viande). From the Sauce Foyot, make a Sauce Colbert (with addition of reduced white wine).


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