Colbert sauce

The Colbert sauce is a classic sauce from French cuisine named after the statesman Jean-Baptiste Colbert (1619–1683). It is a modification of the foyot sauce , which in turn is based on the béarnaise sauce .

The sauce is made from pan juices , -fond or demi-glace produced which with butter mounted is. Some recipe variants add egg yolk to the sauce , others perfume it with Madeira . The finished sauce is seasoned with cayenne pepper , grated nutmeg and lemon juice and refined with chopped parsley .