Title: SAUCE MOUTARDE-BATARDE
Categories: Sauces, French
Yield: 1 batch
1 1/4 c Butter, unsalted; cut into
-small pieces
6 Egg yolk
1/4 c Lemon juice
Salt
Pepper, white
6 T Dijon mustard
Pink peppercorns; garnish
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.
