Colbert Butter

Preparation info

  • Difficulty

    Easy

  • Yield:

    11 ounces

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Work 2 tablespoons (30 milliliters) melted glace de viande and 1 tablespoon (15 milliliters) chopped blanched tarragon leaves into 8 ounces (250 grams) Maître d’ Butter.