A luxurious demi-glace-based sauce enriched with white wine, herbs, and a finishing touch of butter. Traditionally served with grilled meats and fish, Sauce Colbert exemplifies the richness and refinement of late 19th-century French hotel cuisine.
FR / EN
Sauce Colbert / Colbert Sauce
Regional Style
Parisian Haute Cuisine (Restaurant Tradition)
Servings
Serves Four
Ingredients
- 250 ml demi-glace (see note)
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh parsley
- 1 sprig tarragon or chervil
- 75 ml dry white wine
- 1 teaspoon lemon juice
- 30 g cold butter, diced
- Salt and white pepper, to taste
Note on demi-glace:
Demi-glace is a rich, brown sauce made by reducing equal parts of Espagnole sauce and brown stock until it becomes thick and syrupy.
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Make the Reduction
In a small saucepan, combine the chopped shallots, herbs, and white wine. Bring to a gentle simmer and reduce until nearly dry (à sec), leaving just a few spoonfuls of liquid infused with the herb aromatics.
Add Demi-Glace
Strain the reduction if desired, then add the demi-glace. Stir and bring to a gentle simmer. Let the sauce reduce slightly for 5–7 minutes, stirring occasionally.
Finish with Butter and Lemon
Remove the pan from the heat. Whisk in the cold butter, one piece at a time, to achieve a smooth and glossy texture in the sauce. Stir in the lemon juice and season to taste with salt and white pepper.
Strain for Elegance (Optional)
For a formal presentation, strain through a fine chinois or muslin. Reheat gently just before serving.
Serving Suggestions & Garnishes
Traditionally served with grilled beef tournedos, veal chops, or roasted fowl. It may also accompany poached eggs or delicate freshwater fish. Some chefs garnish with a small sprig of chervil on the rim of the plate.
Tips, Tricks, or Variations
For a richer profile, a spoonful of glace de viande (meat glaze) can be added during the reduction process. If demi-glace is not available, use a well-reduced brown stock that has been lightly thickened with beurre manié or cornstarch. The sauce should never boil after the butter is incorporated, to preserve its sheen.
Historical & Cultural Context
Named in honor of Jean-Baptiste Colbert, minister of Louis XIV, this sauce was developed much later, during the era of restaurant and hôtel cuisine in the 19th century. It became a staple of cuisine de brigade, appearing on menus in Parisian institutions and grand dining salons. Its richness and refinement reflect the fusion of royal inspiration with professional culinary execution.
