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     title: butter sauce
categories: professional, sauce
  servings: 1

      2 oz unsalted butter
      2 oz bread flour
      2 c  water
      5    egg yolk
      2 oz heavy cream
      1 oz fresh lemon juice
           kosher salt
           white pepper
      4 oz unsalted butter

heat the butter in a saucepan, over a medium-low flame 
whisk in the flour to make a white roux 
whisk in the water
heat and stir for 10 minutes, until smooth and thickened combine yolks
and cream to make a liason 
add 1 tablespoon hot sauce to the liason-mix well 
slowly stir the tempered liason back into the hot sauce heat and stir
until just below the simmering point, do not boil 
stir in lemon juice 
season to taste with salt and pepper 
strain through a chinois or cheesecloth 
stir the pieces of butter into the sauce, one at a time 
keep warm, do not boil
serve hot or warm

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