Lemon and Herbs Velouté Sauce for Fish

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Lemon and Herbs Velouté Sauce for Fish
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Lemon and Herbs Velouté Sauce for Fish

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Cuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Ingredients

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 ½ cups chicken or fish stock

  • 3-4 branches of thyme and / or rosemary

  • Juice of 1 lemon

  • 1 tbsp dijon mustard

  • 1/3 cup of heavy cream

  • a pinch of dried wild ramp (optional)

Directions

  • In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes until it turns slightly golden.
  • Gradually whisk in the stock, stirring continuously to prevent lumps. Bring to a simmer, add the herbs and cook for 5-7 minutes until the sauce thickens.
  • Stir in lemon juice, dijon mustard, cream and the ramp then season with salt and pepper to taste.
  • Remove the herbs and adjust thickness to your liking (add water to thin the sauce, boil longer for a thicker sauce)
  • I recommend serving with grilled trout, but it will pair with any other grilled fish.