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Sauce Bâtarde
Sauce Bâtarde is a traditional French recipe for a classic butter-based white sauce that's based on a flour and butter roux with water which is enriched with egg yolks and butter and acidulated before heating through in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Bâtarde.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFrench Recipes
This is a classic French white butter sauce bound with a butter and flour roux. In effect it could be considered as a 'mock hollandaise' sauce and it forms the basis of other sauces such as ravigote, aux câpres and moutarde. Sauce Bâtarde is typically served with veal, eggs, fish and cauliflower dishes.
Ingredients:
For the Roux:
22g butter
20g plain flour
300ml hot water
For the Sauce:
2 egg yolks
90g butter
lemon juice or vinegar to acidify
Method:
Melt the butter for the roux in a small heavy-bottomed saucepan then take off the heat, scatter the flour over the top and stir to combine. In the meantime, beat the water a little at a time into the egg yolks then add this mixture, all at once, into the roux.
Return the sauce to the hob and whisk briskly until it just reaches the boiling point. Take off the heat immediately then beat the butter in, adding it in small pieces. When done place in the top of a bain marie and allow to re-heat (but, on no account, do not allow to boil after the butter has been added). Finish with a good squeeze of lemon juice (or a few drops of vinegar) and serve.
