Lemon sauce

2 servings

15 minutes

Lemon sauce is an exquisite representative of French cuisine, created to enhance the flavor of seafood and fish. Its history dates back centuries when culinary masters sought ways to add freshness and a light acidic note to dishes. The delicate texture of the sauce is achieved through butter and cream, while lemon juice adds a refined tartness that balances the overall flavor palette. Its ease of preparation makes it indispensable in home cooking: just a few simple steps and the sauce is ready to complement baked fish, seafood, or even vegetables. It adds elegance to the dish and reveals its flavor nuances, turning a simple meal into a gastronomic delight. The French appreciate it for its sophistication, while gourmets admire its impeccable harmony of ingredients.

Energy value per serving

• Calories: 241.6
• Proteins: 2.1g
• Fats: 22.4g
• Carbohydrates: 7.8g

Ingredients

• Butter: 2 tbsp
• Wheat flour: 1 tbsp
• Fish broth: 150 ml
• Lemon juice: 2 tbsp
• Cream 10%: 50 ml
• Ground white pepper: to taste
• Salt: to taste

Cooking steps

1. In a small saucepan, gently melt the butter.

   Required ingredients:

   • Butter: 2 tablespoons

2. Add the flour and, over low heat, stirring constantly, bring the mixture to a homogeneous state.

   Required ingredients:

   • Wheat flour: 1 tablespoon

3. While stirring constantly, add fish broth, heated cream, season with salt and pepper to taste, add lemon juice, and bring to a boil. Optionally, you can add parsley.

   Required ingredients:

   • Fish broth: 150 ml
   • Cream 10%: 50 ml
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Lemon juice: 2 tablespoons

4. If you need a thicker sauce, keep it on a warm stove for a few minutes, stirring constantly until it thickens to your desired consistency.