Sauce au Beurre (Bâtarde)

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • 3 tablespoons flour
  • 2 cups


Cook flour in butter for about 2 minutes without browning. Stir in cold water. Cook-stir until thickened.

Make liaison of yolks and crème. Stir bit of hot sauce into mixture, then pour into sauce. Remove from heat, whisk in chunk of butter, bit by bit, and add lemon juice. Taste and adjust seasonings.

Use like Hollandaise. It is not as rich, so don’t try to pass it off for the r