MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SAUCE MOUTARDE-BATARDE
 Categories: Sauces, French
      Yield: 1 batch

  1 1/4 c  Butter, unsalted; cut into
           -small pieces
      6    Egg yolk
    1/4 c  Lemon juice
           Salt
           Pepper, white
      6 T  Dijon mustard
           Pink peppercorns; garnish

  Combine butter, egg yolks, lemon juice, salt and white pepper with
  mustard to taste in top of double boiler. Whisk over simmering water
  until well blended and sauce is warm. (Can be prepared 1 day ahead
  and refrigerated, or up to 2 hours before serving and kept warm in
  double boiler. Cover tightly and stir occasionally with wooden
  spoon.)  If chilled, bring to room temperature and warm in double
  boiler, whisking constantly. If desired, garnish with pink
  peppercorns. Serve as an accompaniment to Boeuf en Ficelle. Pass
  separately in sauceboat.

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