Ingredients

Adjust Servings:

	60 grams butter to finish the sauce
	25 grams butter for the roux
	25 grams plain flour for the roux
	2 egg yolks
	70 grams creme fraiche
	0.5 lemon (the juice of half a lemon)
	400 ml fish fumet

Lemon Sole With Butter Sauce

Name: Lemon Sole With Butter Sauce
Yield: 4 Servings
Cuisine: French cuisine
Ingredients: butter: 60 grams; butter: 25 grams; plain flour: 25 grams; egg yolks: 2; creme fraiche: 70 grams; lemon: 0.5; fish fumet: 400 ml

The butter sauce, a veloute variant

Features:

Cuisine:

French cuisine

Ingredients

60 grams butter
to finish the sauce
25 grams butter
for the roux
25 grams plain flour
for the roux
2 egg yolks
70 grams creme fraiche
0.5 lemon
(the juice of half a lemon)
400 ml fish fumet

Directions

Fish veloute is a classic base that is use to make the French Butter sauce (sauce au beurre) . That sauce will go perfectly with all types of fish and goes very well with potato, rice or pastas as a side. this cooking video will show you how to make that beautiful sauce.

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Host and author on The French Cooking Academy.

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Ingredients

Lemon Sole With Butter Sauce

The butter sauce, a veloute variant

Ingredients

Directions

FCA

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