CookEat Recipe
Colbert Sauce
A hot demi-glace and meat-glaze sauce finished with butter, lemon juice and finely minced parsley.
Method
Steps
Step 1
Measure two gills finished chilled demi-glace made to the linked recipe. Loosen only this measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid.
Step 2
Put all of the loosened demi-glace in a small saucepan with one teaspoon finished meat glaze made to the linked recipe. Stir and bring the combined mixture to a full rolling boil, checking at least 165°F. Reduce the actual combined liquid to half its starting amount.
Step 3
Add the separate half ounce good butter little by little, stirring briskly as it melts into the sauce. Squeeze in the juice of the one sound lemon, keeping out the seeds, and add one teaspoon finely minced parsley. Stir well and serve promptly.
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