Botersaus (fijne versie)

==Description==
This butter sauce is the richer version of the Botersaus. It goes well with fish, chicory, eggs, asparagus, endives or spinach and garden peas.
==Ingredients==
* ½ liter water or fish stock
* 30 g flour
* 100 g butter
* pinch of salt
==Directions==
# Melt the butter in a clean, smooth pan. 
# Add the flour and mix the flour and butter to a white mass. 
# Then add the boiling water or fish stock in small amounts, stirring well and in between bringing the sauce back to the boil. 
# Then leave to boil for 10 minutes and season with salt.
# Take the sauce off the heat and add in the rest of the butter in small pieces.
Category:Dutch Sauces
Category:Fish stock and broth Recipes