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Description Edit

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 Edit

Directions Edit

  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.
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