169 Butter Sauce, English Style

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This sauce is prepared in the same way as Sauce au Beurre with the difference that it should be made thicker by using the following ingredients: 60 g (2 oz) butter, 60 g (2 oz) flour, dl (1⅓ pt or U.S. cups) boiling water, 5 g ( oz) salt, 5–6 drops of lemon juice and 200 g (7 oz) butter.

This sauce should not be thickened by adding egg yolks.