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Sauce au Beurre/Sauce Bâtarde
Recipe type: Sauce
Cuisine: French
To serve with boiled vegetables and fish.
  • 4 tbsp. flour
  • 4 tbsp. butter
  • 3 cups boiling water
  • 5 egg yolks
  • ¼ cup heavy whipping cream
  • juice of ½ lemon
  • salt, pepper
  • ½ lb. (225 gr.) butter
  1. Make a roux blond with the flour and butter.
  2. Add the boiling water and stir with a wire whisk for 5 minutes.
  3. In a bowl mix the yolks, the cream and the lemon juice.
  4. Pour the hot mixture into it, mixing constantly.
  5. Pour back into the saucepan, bring to a boil.
  6. Off the fire, mix, bit by bit the butter.