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.
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