A bright, velvety lemon sauce that brings out the best in delicate fish dishes. Perfectly tangy, rich, and subtly creamy.
Introduction and Origin
Sauce au citron, or lemon sauce, is a staple in French cuisine—especially in the preparation of seafood and white meats. With its blend of acidity and creaminess, it highlights the natural sweetness of fish without overpowering it. Originating from classic French culinary traditions, this sauce embodies the balance and elegance that define French cooking.
Cultural Significance
Lemon-based sauces are beloved throughout Mediterranean and French coastal cuisine. They represent a celebration of simplicity—using fresh, local ingredients like citrus, butter, and herbs. In French households and bistros alike, sauce au citron is often served with sole, cod, trout, or salmon, adding refinement and depth to everyday meals or festive dinners.
Ingredients Quantity
- 2 lemons (juice and zest)
- 100 ml crème fraîche (or heavy cream)
- 50 g butter
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Optional Additions
- 1 tablespoon chopped fresh dill or chives for a herby note
- A dash of white wine for extra complexity
- A pinch of sugar to balance acidity if lemons are very tart
- Shallots (finely minced) sautéed in butter before adding other ingredients
- A drizzle of olive oil for a silkier finish
Tips for Success
- Zest the lemons before juicing to avoid waste.
- Use unsalted butter to control the seasoning better.
- Stir constantly after adding the flour to prevent lumps.
- Don’t boil the sauce after adding the cream—heat gently to maintain a smooth texture.
- Taste and adjust acidity with a touch of sugar or more cream, if needed.
Instructions
- Melt butter in a small saucepan over medium heat.
- Add flour and stir continuously for 1–2 minutes to form a light roux.
- Add lemon juice and zest, whisking until smooth. Cook for 1 minute to reduce slightly.
- Stir in mustard and crème fraîche. Lower the heat and cook gently for 3–4 minutes, stirring frequently, until the sauce thickens.
- Season with salt and pepper to taste.
- Optional additions: Fold in chopped herbs or a splash of white wine.
- Serve warm over poached, grilled, or baked fish.
Description
This sauce au citron is creamy yet light, with a tangy brightness from fresh lemon and a subtle richness from butter and cream. The mustard adds a gentle depth, while the flour helps it cling beautifully to fish. It’s luxurious but not heavy—an elegant finishing touch to any seafood plate.
Nutritional Information (approx. per 2 tbsp serving)
- Calories: 90
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 2g
- Protein: 0.5g
- Sugar: 0.5g
- Sodium: 120mg
- Vitamin C: ~10% DV
Conclusion and Recommendation
Sauce au citron pour poisson is a versatile, elegant sauce that elevates even the simplest fish dish. Whether you’re preparing a weekday dinner or hosting guests, this sauce adds gourmet flair with minimal effort. Highly recommended for anyone who loves fresh, vibrant flavors.
Embracing Healthful Indulgence
This lemon sauce proves that you don’t need heavy ingredients to enjoy a rich and satisfying flavor. With wholesome butter, natural citrus, and a touch of cream, it strikes a beautiful balance between lightness and indulgence—offering both nourishment and comfort in every spoonful.