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Butter Sauce (aka "Bâtarde Sauce") is basically like a white sauce, but water or consommé is used instead of milk. The sauce is usually used for vegetables or fish, or as the foundation for other sauces such as Albert Sauce.
There are three versions.
Version One:
Mix 1 egg yolk with 1 tbsp cold water, set aside;
Measure 1/2 cup (4 oz / 100g) butter. If the butter is soft, leave as is. If hard, cut into small pieces. Set aside;
Make a roux from 2 tbsp (25g) butter, 4 tbsp (25g) flour and a dash of salt;
Stir in 1/2 pint / 1 cup / 250 ml of boiling water, bring to a simmer, whisking well;
Whisk in the egg yolk and water from above;
Still on a simmer, whisk in the butter from above;
Strain and return to pot;
Season with salt, pepper, and optionally a few drops of lemon juice.
Version Two:
In this version, the egg yolk is left out. The French consider this version more English.
Version Three (an older one attributed to Carême):
Melt in a saucepan 1 tbsp butter, stir in 1 tbsp flour and cook a bit;
Mix in 4 oz (1/2 cup / 125ml) of water (or a light, clear consommé) and juice from 1/2 a lemon;
Season with salt and nutmeg;
Bring to a boil, remove from heat;
Strain if needed;
Add in a tbsp of butter.
Also called:  Bâtarde Sauce Sauce au beurre, Sauce Bâtarde (French)
See Also
Albert Sauce
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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