Butter sauce
Instructions
Melt 60 g butter; off the heat add the flour and a quarter of a litre of boiling water and stir well with whisk.
Season with salt and freshly ground pepper and add the egg yolks that have mixed with the cream.
At last add the lemon juice.
Pass through a sieve and assembled with the rest of the butter.
Ideal for fish, white meats, poultry and vegetables.
Ingredients and dosing for 4 persons
- 260 g of butter
- 50 g of flour
- 3 egg yolks
- 10 cl of cream
- 1 lemon (juice)
- Salt
- White pepper