Butter Sauce and Lemon Butter Sauce

Sometimes called English Sauce

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This particular eighteenth-century recipe is from a Scottish manuscript. The sauce is really a form of hollandaise but a little less rich and of a slightly more liquid consistency. It is very easy to make and very good indeed with fish, asparagus and cauliflower. There are dozens of recipes for this sauce: all vary slightly in method, but this gives an excellent result.