{"id":2512,"date":"2026-09-06T19:36:52","date_gmt":"2026-09-06T19:36:52","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2512"},"modified":"2026-09-06T19:38:23","modified_gmt":"2026-09-06T19:38:23","slug":"lemon-and-herbs-veloute-sauce-for-fish","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/09\/06\/lemon-and-herbs-veloute-sauce-for-fish\/","title":{"rendered":"Sauce Velout\u00e9 au Citron et aux Herbes pour Poisson"},"content":{"rendered":"
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Lemon and Herbs Velout\u00e9 Sauce for Fish<\/h2>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Cuisine: French<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Total time<\/span>

    15<\/p>minutes<\/span><\/div><\/div><\/div>

    Ingredients<\/h3>
    • <\/span>

      2 tbsp butter<\/span><\/p><\/li>

    • <\/span>

      2 tbsp all-purpose flour<\/span><\/p><\/li>

    • <\/span>

      1 \u00bd cups chicken or fish stock<\/span><\/p><\/li>

    • <\/span>

      3-4 branches of thyme and \/ or rosemary<\/span><\/p><\/li>

    • <\/span>

      Juice of 1 lemon<\/span><\/p><\/li>

    • <\/span>

      1 tbsp dijon mustard<\/span><\/p><\/li>

    • <\/span>

      1\/3 cup of heavy cream<\/span><\/p><\/li>

    • <\/span>

      a pinch of dried wild ramp (optional)<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • 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. <\/li>
      • 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. <\/li>
      • Stir in lemon juice, dijon mustard, cream and the ramp then season with salt and pepper to taste.<\/li>
      • Remove the herbs and adjust thickness to your liking (add water to thin the sauce, boil longer for a thicker sauce)<\/li>
      • I recommend serving with grilled trout, but it will pair with any other grilled fish.<\/li><\/ul><\/div>