Cream of Butter Sauce

Sauce a la Creme de Beurre

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • ½ Cupful of Butter
  • ½ Cupful of Powdered White Sugar
  • 4 Tablespoonfuls of Milk, or Cream
  • The Juice and Rind of a Lemon

Method

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.