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Sauce Moutarde-batardesauces, french 1 1/4 cup butter, unsalted; cut into small pieces 6 egg yolk 1/4 cup lemon juice 1 salt 1 pepper, white 6 tablespoon dijon mustard 1 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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