Drawn butter sauce

• 100 g (4 oz) fresh butter - good quality Cornish butter makes the best sauce
• 15 g (

This rich light sauce was used very extensively in Britain in the eighteenth and nineteenth centuries, and is as delicate a sauce as you can find. If you want to give it a little more substance, and to use it where a French cook would use an Hollandaise sauce, simply stir in an egg yolk at the end of the cooking (see green sauce). With or without egg yolk it makes a perfect accompaniment