41 Sauce Colbert

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Correctly speaking, Sauce Colbert is Beurre Colbert which is Beurre Maître-d’Hôtel with the addition of Meat Glaze. To differentiate between Beurre Colbert and Sauce Chateaubriand some people add chopped tarragon to the Beurre Maître-d’Hôtel but this is not an absolute rule. In effect the two preparations are completely different—Sauce Chateaubriand is a buttered light Meat Glaze containing chopped parsley whereas in the Sauce or Beurre Colbert the butter is the main ingredient and the Meat Glaze is only an additive.