This sauce is a classic recipe that is served mainly with fish and is very popular in France. It is also called the “butter sauce” ( sauce au beurre) but is not the same sauce as the “beurre blanc”.We have so many sauces in France that it is easy to get mixed up. This sauce taste best when its prepared with a homemade fish fumet as it allows you to make the sauce on its own before you serve your meal and it can be kept warm until you are ready to cook your fish when your guests arrive.
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Ingredients: (makes enough sauce for 4 to 6 people)
- 60 gr of cold butter (to finish the sauce)
- 25 gr of butter (for the roux)
- 25 gr of flour (for the roux)
- 2 eggs yolks
- 70 gr of Creme fraiche
- The juice of 1/2 lemon
- 40 cl of fish fumet/stock
- Salt and pepper
- Melt 25 g of butter in a saucepan, add the 25 gr of flour and mix well.
- Moisten with the fish fumet and stir until the sauce thickens
- Season with salt and pepper and leave to cook gently for 1/4 of an hour.
- on the side whisk 2 egg yolks with a spoonful of creme Fraiche
- then, take you veloute off the heat and pour that mix in the sauce.
- stir well then add the lemon juice.
- Finally Incorporate 40 to 60 gr of butter while continuing to whisk.
- (note that once the eggs are in the sauce must not boil or it will split)