Colbert sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IV. Saucer, s. 104 (falt i det fri)

Be the first to rate

1
Make the roux
Melt the butter and stir in the flour. Thin with the stock and simmer for 10 minutes.
2
Add the flavourings
Take the pot off the heat. Stir in the mustard, cream, capers and finally the beaten egg yolks.
3
Thicken over a water bath
Set the pot in a water bath and whisk until the sauce is piping hot and thick. Serve with boiled and fried fish.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!