Sauce moutarde-batarde

1 Batch

Ingredients

Quantity Ingredient
1¼ cup Butter, unsalted; cut into small pieces
6 Egg yolk
¼ cup Lemon juice
Salt
Pepper, white
6 tablespoons Dijon mustard
Pink peppercorns; garnish

Directions

Combine butter, egg yolks, lemon juice, salt and white pepper with mustard to taste in top of double boiler. Whisk over simmering water until well blended and sauce is warm. (Can be prepared 1 day ahead and refrigerated, or up to 2 hours before serving and kept warm in double boiler. Cover tightly and stir occasionally with wooden spoon.) If chilled, bring to room temperature and warm in double boiler, whisking constantly. If desired, garnish with pink peppercorns. Serve as an accompaniment to Boeuf en Ficelle. Pass separately in sauceboat.

Related recipes