Butter Sauce – Sauce Batarde With

,salt, pepper nutmeg, grated grated.

Stir the butter and flour into a roux, gradually add the boiling salted water and simmer for 10 minutes, stirring constantly with a whisk. Reduce the temperature sharply and add the egg yolks whisked with water (stir well). Gradually add the butter in small pieces while stirring. Remove from heat and season with the remaining ingredients. *Variation* 1 (herb sauce): Add some peppercorns and chopped kitchen herbs, fresh if possible, already to the salt water and simmer in the sauce (chervil, dill, tarragon).

*Variant* 2 (caper sauce): Stir 30 g capers and 1-3 tsp. anchovy paste into the finished sauce.

*Variation* 3 (shrimp sauce): Stir 1/2 tsp. anchovy paste, 50 g finely chopped shrimp meat and 1 pinch of cayenne pepper into the finished sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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