Butter Sauce
600ml (1 pint) Water
160g (6oz) Butter
150ml (¼ pint) Double Cream
6 Egg Yolks
25g (1oz) Plain Flour
½ Lemon
Salt
Mix the flour with 25g (1oz) of melted butter in a saucepan.
Gradually add the boiling water whilst whisking.
Add the salt and allow to simmer for 2 minutes.
Beat together the egg yolks, cream and lemon juice.
Whisk the mixture in to the water, adding a little at a time.
If the mixture is lump pass it through a fine sieve.
Whisk in the remaining butter, add salt to taste.
Note: If this is not to be used immediately it is best kept warm in a bain marie.
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