those in the cooking community will appreciate that the egg butter sauce is a mother sauce for a family of egg / butter foamed sauces used extensively as flavor enhancing vehicles for meat , poultry , seafood , dairy products , vegetables and other foods for providing a rich textured and flavored accompaniment . included in the family are classic hollandaise and béarnaise sauces and derivatives therefrom , which may be enhanced with additional flavorings such as herbs , citrus flavorings , stocks and glazes for culinary pairing with the accompanied food product . the egg butter sauces may also be used as an ingredient in pastry recipes including piecrusts , scones , cookies and the like . these products are accomplished by careful , sequenced and time and temperature controlled processing from initial aerating of the egg constituent ; blending of liquids ; uniform heating of the blended mixture to a preliminary processing temperature and addition of a portion of the butter constituent ; heating to a secondary processing temperature with the addition of the remaining butter constituent and effecting a thickening of the mixture ; addition of flavorings for the desired product ; and packaging the product is usable form for refrigeration and / or freezing . the stored product may be used after thawing without subsequent processing and without a loss of taste , texture , consistency or color . the proper sequencing of procedures , proportions of liquid / fat / egg , and progression of processing temperatures yields consistent palatable results . initial aeration of the egg yolks prior to liquid blending provides stability . by volume , about 1 tablespoon liquid and 4 tablespoons of butter per egg yolk provide pleasing texture and palate . most importantly , by providing uniform sequential heating at a tempering processing temperature of about 150 ° f . followed by thickening processing temperature not exceeding about 160 ° f . provides a resultant sauce that will withstand freezing and refrigeration without a loss of qualities . four egg yolks are placed off heat in the top of a double boiler . the egg yolks are blended until smooth in consistency . four tablespoons of ambient temperature water , as the base liquid , are added to blended egg yolks and mixed until uniformly incorporated . the egg - liquid mixture is maintained at ambient temperature . the bottom of the double boiler is placed over simmering water regulated to maintain a temperature not in excess of about 200 ° f ., with the base surface of the double boiler bottom spaced at least about one inch above the water surface . the top of the double boiler with the egg yolk water mixture is placed over the bottom and the mixture gently whisked as the temperature rises . the mixture is gradually heated while maintain whisking until the temperature reaches about 150 ° f ., at which time eight tablespoons of whole , unsalted butter at ambient temperature are added to the mixture . the butter addition will slightly reduce the mixture temperature , and heating and gentle whisking is continued to return the mixture to a temperature of about 150 ° f . over a period of about two minutes . the temperature is monitored , and the heat regulated to avoid exceeding the aforementioned temperature . after the preliminary processing temperature is reestablished , 8 tablespoons of whole , unsalted butter at ambient temperature are added under gentle heating and whisking until a secondary processing temperature of about 160 ° f . is attained and the mixture begins to thicken . the temperature is monitored so as not to exceed the secondary processing temperature . during this processing any foam in the mixture will disappear and thickening will begin . temperature control and whisking are maintained until the desired consistency of deep visible whisk marks on the top surface are observed , in a period of about three to five minutes , at which time the top is removed from the double boiler and set aside from the heat . one - half teaspoon of sugar and one - quarter teaspoon of salt are added to the thickened mixture and blended until fully incorporated . the finished sauce has a creamy and smooth texture evidencing thorough and uniform aeration . the finished sauce is placed in a storage container placed in an ice water bath to effect gradual cooling . upon attaining firmness , the cooled product is stored under refrigerated or freezing conditions . after gradual thawing , the product retains the creamy and smooth texture of the finished product . an egg butter sauce was prepared in accordance with example 1 under two conditions . first , as the base liquid , 2 tablespoons of lemon juice and 2 tablespoons of water were utilized . the sauce was completed in accordance with the remaining steps in example 1 . second , water was used as the base liquid and 2 tablespoons of lemon juice were added to the finished sauce . both egg butter lemon sauces had a creamy and aerated texture and appearance and refrigerated and / or frozen without noticeable loss in properties . as a base liquid , a mixture of 4 tablespoons white wine vinegar , 2 tablespoons water , 12 whole peppercorns , and one bay leaf were mixed , heated and reduced in volume to about 3 tablespoons . on tablespoon of water was added to the reduced mixture . the combined mixture was strained , cooled to ambient temperature , and added as the base liquid to the recipe of example 1 . after completion , the finished sauce was strained , adjusted with additional salt and cayenne pepper to taste , one tablespoon of lemon juice , and zest from one lemon . the completed product was packaged in a plastic container . properties before and after refrigeration were comparable to the base sauce of example 1 without a noticeable change in properties . as the base liquid , a reduction of 1 tablespoon lemon juice , 1 teaspoon sugar , ½ cup minced shallots , ½ cup white wine vinegar , and one tablespoon chopped tarragon were reduce under gentle heating to 2 tablespoons of liquid . the reduction was strained and added to 2 tablespoons of water to create the base liquid , and a sauce was prepared in the method of example 1 . after completion , the finished sauce was strained , adjusted to taste with additional salt , pepper , and sugar and 3 tablespoons fresh tarragon admixed therewith for appearance and taste . the sauce was frozen , thawed and utilized , retaining initial creamy texture and aerated appearance without a diminution in properties . it will be apparent that many variations may be made in accordance with culinary preferences using the above mother sauce and classic derivatives , using varying acetic complements including citrus , vinegars and wines , as well as addition of herbs , spices and other flavoring additives . by adhering to the controlled mixing , aeration , and heating as describe above , consistent quality and longevity is attained , allowing the convenient use of the family of sauces from refrigerated storage in an amount needed for the desired recipe and without elaborate “ just - in - time ” preparation in a minimum amount exceeding recipe requirements . having thus described a presently preferred embodiment of the present invention , it will now be appreciated that the objects of the invention have been fully achieved , and it will be understood by those skilled in the art that many changes in construction and widely differing embodiments and applications of the invention will suggest themselves without departing from the sprit and scope of the present invention . the disclosures and description herein are intended to be illustrative and are not in any sense limiting of the invention , which is defined solely in accordance with the following claims .
a method of making a temperature stable sauce based on butter and eggs includes stirring egg yolks until uniformly blended ; combining at ambient temperature the blended egg yolks and liquid until said liquid is well incorporated ; heating and mixing the mixture to preliminary temperature not exceeding 150 ° f ., adding a first quantity of butter and returning to the temperature , and thereafter adding the remaining butter while increasing the temperature to about 160 ° f . until a thickened mixture is achieved ; adding seasonings to said thickened mixture . the resulting sauce may be refrigerated or frozen without loss in texture , taste or appearance .