93 Sauce au Beurre, also called Sauce Batârde

Butter Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mix together 45 g ( oz) flour and 45 g ( oz) melted butter in a pan; moisten with dl (1⅓ pt or U.S. cups) boiling water whisking thoroughly, then add 7 g (¼ oz) salt. Mix in a liaison consisting of 5 egg yolks; ½ dl (2 fl oz or ¼ U.S. cup) cream and a squeeze of lemon juice; reheat to thicken, pass through a fine strainer and finish away from the heat with 300 g (11 oz) very good butter.

This sauce is suitable for serving with asparagus and poached or boiled fish.