A Simple and Traditional French Sauce
Batarde sauce is an old French sauce known for its simple and delicate flavour. It is a white sauce, similar to béchamel, but made with water instead of broth or milk. The sauce is thickened using a combination of roux (butter and flour), egg yolks, and cream, creating a smooth, velvety texture.
Origins of Batarde Sauce
The term "Batarde" comes from French culinary traditions and was used to describe a basic, lighter sauce that did not require stock or rich ingredients. It was commonly used in home cooking and rustic dishes, providing a simple yet elegant addition to meals. Over time, more complex sauces like béchamel and velouté became more popular, and Batarde sauce became less common in modern cuisine.
Influence and Use in Cooking
Batarde sauce was often served with vegetables, fish, and delicate meats. Because it is made with water instead of broth or milk, it has a lighter taste and allows the flavours of the main dish to stand out. It was sometimes flavoured with herbs, mustard, or lemon juice to enhance its taste.
Technique and Preparation
To make Batarde sauce, a roux is prepared by cooking butter and flour together until smooth. Then, water is added gradually, whisking continuously to prevent lumps. Once the sauce thickens, egg yolks and cream are added to create a rich but light consistency. The sauce must be gently heated to avoid curdling the eggs.
Modern Influence
Although Batarde sauce is not as commonly used today, it remains an example of classic French cooking techniques. It has influenced many modern sauces, particularly those used in vegetable dishes and light entrées. While it may not be as well known as béchamel or velouté, Batarde sauce is a simple and elegant option that showcases the art of French sauce-making.
