Cream of Butter Sauce

Sauce a la Creme de Beurre

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Cupful of Butter
  • ½ Cupful of Powdered White Sugar
  • 4 Tablespoon


Beat the Butter and sugar to a thick cream, and add the milk or cream gradually. Place the mixture in a bowl and stand in a small tin of boiling water (bain-marie) and stir slowly till the Sauce is very creamy, but do not allow it to simmer or boil. It will take just three or four minutes. As the thick cream forms, take from the fire, add the lemon and serve with any pudding.