Botersaus (fijne versie)

Description
This butter sauce is the richer version of the Botersaus. It goes well with fish, chicory, eggs, asparagus, endives or spinach and garden peas.

Ingredients

 * ½ liter water or fish stock
 * 30 g flour
 * 100 g butter
 * pinch of salt

Directions

 * 1) Melt the butter in a clean, smooth pan.
 * 2) Add the flour and mix the flour and butter to a white mass.
 * 3) Then add the boiling water or fish stock in small amounts, stirring well and in between bringing the sauce back to the boil.
 * 4) Then leave to boil for 10 minutes and season with salt.
 * 5) Take the sauce off the heat and add in the rest of the butter in small pieces.