Butter sauce

Butter sauce is a sauce made with melted butter, diluted with water, thickened with flour or egg yolk, or both, and seasoned with lemon juice, and other condiments.

Lobster served in Japan in creamy butter sauce

Butter sauce recipe - larger portion

• When a large quantity of butter sauce is required, put four ounces of fresh butter into a middle-sized stew-pan, with some grated nutmeg and minionette pepper;
• to these add four ounces of sifted flour, knead the whole well together, and moisten with a pint of cold spring water; stir the sauce on the fire till it boils, and after having kept it gently boiling for twenty minutes (observing that it be not thicker than the consistency of common white sauce), proceed to mix in one pound and a half of sweet fresh butter, taking care to stir the sauce quickly the whole time of the operation.
• Should it appear to turn oily, add now and then a spoonful of cold spring water; finish with the juice of half a lemon, and salt to palate; then pass the sauce through a tammy into a large bain-marie for use.”

Butter sauce recipe - smaller portion

• Real butter sauce can be made as follows, on a small scale:—take a claret-glass of water, and about a small teaspoonful of flour mixed with rather more than the same quantity of butter, and mix this in the water over the fire till it is of the consistency of very thin gruel.
• If it is thicker than this, add a little more water. Now take any quantity of butter, and gradually dissolve as much as you can in this thin gruel, adding say half an ounce at a time, till the sauce becomes a rich oily compound.
• After a time, if you add too much butter, the sauce will curdle and turn oily, as described by francatelli.

Making melted butter

• A simple way of making melted butter is as follows:—take half a pint of cold water, put it in a saucepan, and add sufficient white roux, or butter and flour mixed, till it is of the consistency of thin gruel.
• Now gradually dissolve in this, adding a little piece at a time, as much butter as you can afford;
• add a suspicion of nutmeg, a little pepper and salt, and a few drops of lemon-juice from a fresh lemon, if you have one in use.

Other names

Hollandaise sauce
Dutch sauce

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