Butter Sauce á L’Italienne

Most of Carême’s sauces take at least twelve hours because they are made step-by-step from basic sauces that are simmered slowly to concentrate their flavor. Sauce italienne, based on the comparatively quick sauce au beurre which follows, is one of the simplest. Carême recommends serving it with broiled/grilled or poached fish. The olive oil from Aix-en-Provence and the butter from Isigny in Normandy called for here are still reputed to be the best.

After having choppe