How many of you BF flyers have scratched your head about this phrase, which on more than one flight for me followed something like "cold lobster". Being a cook myself, and never hearing of DuBarry Sauce (enhanced or otherwise), I took up the challenge to investigate this suspicious condiment.

My findings:

Is DuBarry Sauce a cauliflower-based condiment akin to a soup called "Creme Dubarry"?

"Said to have been named after the Comtesse du Barry, mistress of Louis XV, this term denotes a dish using cauliflower — particularly cooked cauliflower served with cheese sauce. Crème Dubarry is a creamy cauliflower soup."

Or is "du Barry" a style where CO's chefs created this cold sauce to adorn lobster?

du Barry: A dish including cauliflower, named after Madame du Barry, supposedly in reference to her hairstyle, which was made of curls piled high and powdered.

Does anyone have a clue what's in CO's DuBarry Sauce? Inquiring Plat minds want to know . . .