Beurre fondue

Beurre fondu literally means melted butter, this warm emulsion sauce is based on lemon juice, water, and butter.

Makes 500ml.

Beurre fondue

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lemon juice






butter, cold

As needed:


piment d’Espelette

As needed:


salt and pepper

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.
  • Use in a composition with components of sole, potato, and cabbage.

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