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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