"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Colbert Sauce Recipe

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This recipe for Colbert Sauce, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 18, 2005


First, make hollandaise:

2 egg yolks
2 Tbs. red wine vinegar
1 stick butter, melted but not hot
1 tsp. lemon juice
Pinch Cayenne

2 Tbs. butter
1/2 medium onion, chopped
1 Tbs. flour
1/2 cup dry sherry
1 cup highly reduced veal stock
1 cup tomato puree, made from fresh ripe or canned whole tomatoes
1 tsp. dried tarragon
1 clove garlic, chopped
1 tsp. salt
1/4 tsp. pepper

Whisk the egg yolks and the vinegar briskly in a metal bowl and heat the mixture over medium heat. As soon as you see even a hint of thickening in the eggs, take the bowl off the heat, but keep whisking.Keep going back and forth from the heat until the mixture turns thickand lightens in color. Add 1 Tbs. warm water and whisk it in. Remove the sauce from the heat now and begin adding the meltedbutter, a little at a time. After about a fourth of the butter is in there,you'll see a major change in the texture of the sauce. At that point,you can step up the addition of the butter a bit, and keep going till all the butter is incorporated. Whisk in the cayenne and the lemon juice and get ready to serve.Hollandaise should be made right before it's needed; it doesn't holdwell. If you see butter begin to break out of the sauce, whisk in a fewdrops of water.
Heat the butter over medium-high in a small saucepan till it bubbles. Add the onion and cool until it browns around the edges. Add the flour and stir until blended and lightly browned. Add the sherry and bring to a boil. Reduce the liquid by half, thenadd the tomatoes. Cook for about two minutes, until the tomatoes begin to brown slightly. Then add the veal stock, tarragon, garlic, saltand pepper. Lower the heat and simmer for about 15 minutes, or untilthick. Strain the sauce through a fine sieve, and allow to cool to lukewarm. Stir the tomato sauce into the hollandaise, and adjust seasonings. If you want to make it look like the sauce at Antoine's, add a little caramel color or Kitchen Bouquet.

Number Of Servings:
Number Of Servings:
Makes about a cup and a half of sauce.
Personal Notes:
Personal Notes:
Only one restaurant in New Orleans serves Colbert sauce, and their version of it is so different from the French classic that perhaps itshould be called something else. Which, in a way, it is. Antoine's serves more Colbert sauce with oysters Foch--possibly the best dish in the whole restaurant--than anything else. Most people are surprised to learn what goes into it, because the dark-brown color (the waitersrefer to it as "chocolate sauce," so much like that it appears) suggests
anything but hollandaise--which is, in fact, the main component.

Reference: Antoine's Restaurant




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