Gastronomixs

Beurre fondue

A warm emulsion sauce based on lemon juice, water, and butter.

Recipe makes approximately 500 ml.

Beurre fondue

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Ingredients

100

g

lemon juice

40

g

water

500

g

butter

 

 

piment d’Espelette

 

 

pepper

 

 

salt

Preparation method

  • Bring the lemon juice and water to the boil and reduce the volume by half.
  • Cut the cold butter into 1x1cm cubes.
  • Beat the cubes of butter through the emulsion one by one.
  • Season to taste with the piment d'Espelette and salt and pepper.

Serving suggestions

  • As a basic sauce for fish, crustaceans, and shellfish.
  • Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.

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