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Le Chaudron recipe
Sauce au beurre citronné
Lemon butter sauce
⏱ 10 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)cold unsalted butter, cubed
Juice of 2 organic lemons- Zest of 1 organic lemon
3 tbspfiltered water
1 tbspthick crème fraîche
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) cold unsalted butter, cubed
- Juice of 2 organic lemons
- Zest of 1 organic lemon
- 3 tbsp filtered water
- 1 tbsp thick crème fraîche
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely zest one lemon with a Microplane, avoiding the bitter white pith.
- Juice the 2 lemons and strain out the pulp and seeds.
- Put the lemon juice, water and zest in a saucepan and reduce by half over high heat.
- Turn the heat to the lowest setting and whisk in the cold butter cubes, whisking constantly.
- Keep the sauce below 60°C (140°F) so it doesn't break.
- Whisk in the crème fraîche to stabilize the sauce.
- Stir in the chopped parsley, season with flaky salt and serve right away with fish.
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