Sauce au Beurre (Bâtarde)


  • pound butter
  • 3 tablespoons flour
  • 2 cups cold water
  • 2 egg yolks
  • 2 tablespoons crème fraîche
  • Chunk of butter
  • Juice of 1 lemon
  • Salt and pepper to taste


    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 real Hollandaise! Serve with poached fish and cooked vegetables.