Colbert Sauce
 
first, make hollandaise: 
 
2   egg yolks
2 Tbsp  red wine vinegar
1 stick  butter, melted but not hot
1 tsp  lemon juice
pinch  cayenne
 
next. . . 
 
2 Tbsp  butter
1/2 medium  onion, chopped
1 Tbsp  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 thick and lightens in 
color. add 1 tbsp warm water and whisk it in. remove the sauce from the 
heat now and begin adding the melted butter, 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 hold well. if you see butter 
begin to break out of the sauce, whisk in a few drops of water. makes 
about 3/4 cup. keep warm, and stir every now and then. 
 
 
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, then add 
the tomatoes. cook for about two minutes, until the tomatoes begin to 
brown 
slightly. then add the veal stock, tarragon, garlic, salt and pepper. 
lower 
the heat and simmer for about 15 minutes, or until thick. 
 
strain the sauce through a fine sieve, and allow to cool to 
lukewarm. 
 
stir the tomato sauce into the hollandaise, and adjust seasonings. add a 
little caramel color or kitchen bouquet to darken color if wanted. 
 
makes about a cup and a half of sauce. 
 
 
 
-- 
(ID: 1579) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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