Question of the day through my email: What is a Colbert Sauce? It is one of the classic sauces. To be more specific, “…Colbert sauce was probably named after Jean-Baptiste Colbert (1619 – 1683). French statesman and economic advisor to Louis XIV. It is typically served with grilled or roasted meat…A meat, poultry, or fish glaze (depending on its use), moistened with appropriate stock (2 parts glaze to 1 part stock and 1 part Madeira wine), mounted with unsalted butter, seasoned with lemon juice, a pinch of cayenne and nutmeg, minced parsley, and sometime a little Madeira.” (pg 73. The Sauce Bible: Guide to the Saucier’s Craft. David Paul Larousse) Ours last night at Le Cafe de Paris had a little tarragon in it.

And there is a Colbert Butter also, Beurre Colbert.
1/2 lbs Unsalted butter, soft
1 Tablespoon Meat glaze
2 Tablespoons Tarragon leaves, minced.

Whip all the ingredients together until thoroughly blended. Wrap and store refrigerated.

So there you go. Enjoy!