Beurre-fondue sauce for vegetables and fish

4 servings

10 minutes

Bérnaise sauce is a classic creation of French cuisine that embodies its sophistication and simplicity. This delicate and velvety sauce made from butter with a hint of lemon perfectly complements vegetables and fish, turning them into a true gastronomic delight. Historically linked to the 'ber-blanc' technique used in the Loire region, where culinary masters strive to highlight the natural flavors of ingredients. Its light creamy consistency gently envelops the components, creating a harmonious balance of flavors. It can be served with steamed vegetables or tender pieces of white fish, allowing each component to fully express itself. Easy to prepare yet elegant in execution, this sauce makes an excellent addition to any dish, bringing notes of French sophistication.

Energy value per serving

• Calories: 282.1
• Proteins: 0.3g
• Fats: 30.9g
• Carbohydrates: 0.6g

Ingredients

• Water: 4 tbsp
• Salted butter: 150 g
• Lemon juice: 2 tbsp

Cooking steps

1. Boil 4 tablespoons of water in a small saucepan.

   Required ingredients:

   • Water: 4 tablespoons

2. Remove from heat and add 150 g of lightly salted butter (in cubes) to create an emulsion.

   Required ingredients:

   • Salted butter: 150 g

3. Add lemon juice.

   Required ingredients:

   • Lemon juice: 2 tablespoons

4. Serve with vegetables and fish.