Butter Sauce, known as Sauce Bâtarde

Ingredients

• 45 grammes flour
• 45 grammes melted butter
• 7 decilitres and a half boiling water
• 7 grammes salt
• 3 egg yolks
• 1 spoonful and a half cream
• a dash of lemon juice
• 300 grammes fine butter

Instructions

1. Amalgamate 45 grammes of flour with 45 grammes of melted butter.
2. Moisten all at once with 7 decilitres and a half of boiling water salted with 7 grammes of salt, mixing briskly with the whisk.
3. Add a liaison of 3 egg yolks slaked with 1 spoonful and a half of cream and a dash of lemon juice.
4. Pass through the tammy.
5. Finish the sauce with 300 grammes of fine butter, without returning it to the fire at any point.