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So there I was, standing in my kitchen at 11:47 PM last Thursday, desperately trying to salvage a dinner party disaster. My fancy hollandaise had completely broken, and I had eight guests arriving in twenty minutes. That’s when I remembered my Mémère’s old Lemon Sauce for Fish recipe—the one she used to make every Friday during Lent when we were kids in Cape Breton.
What You Need
- 4 tbsp butter (the real stuff, none of that margarine business)
- 2 tbsp regular flour
- 1 cup fish stock, warmed up (chicken broth works too – 240ml)
- 3 tbsp fresh lemon juice (45ml)
- 1 tbsp lemon zest (get the good stuff off the skin)
- 2 egg yolks
- 1/4 tsp salt
- Pinch of white pepper (black works if that’s what you got)
- 2 tbsp fresh parsley, chopped fine
How to Make It
- Get your butter melting in a medium pot on medium-low heat. You want it gentle-like.
- Dump in the flour and stir it around for about 2 minutes. Don’t let it go brown on you.
- Pour that warm stock in slowly while you whisk like your life depends on it.
- Let it bubble away for maybe 3-4 minutes until it gets thick enough to stick to your spoon.
- Take it off the heat and count to sixty. Seriously, don’t rush this part.
- Beat those egg yolks in a little bowl, then slowly add a couple spoonfuls of the hot sauce.
- Add the egg mixture back to the pot, whisking the whole time so you don’t get scrambled eggs.
- Stir in your lemon juice, zest, salt, and pepper until everything’s happy together.
- Throw in the parsley right before you serve it up.
Boom! You’re done.
My Secret Tips & Tricks
Don’t rush the eggs, eh? My buddy Steve learned this the hard way during our weekly hockey night dinner last January. He was so focused on the Leafs game (they were actually winning for once) that he dumped those yolks in too fast. Ended up with lemony scrambled eggs instead of that silky Lemon Sauce for Fish we were after. The texture should be smooth as a baby’s bottom.
Switch up the herbs if y’all’re feeling fancy. Dill’s wicked good with salmon, and chives make everything taste more expensive than it actually is.
Want it lighter? Skip the egg yolks entirely and just use olive oil instead of all that butter. Won’t be quite as rich, but it’s still pretty darn good.
Keep It Fresh
Your leftover lemon sauce for fish will keep in the fridge for about 4 days, maybe 5 if you’re living dangerously. It’s gonna get thick when it cools down—that’s totally normal, don’t freak out about it. Just warm it up gentle in the microwave (50% power) or use a double boiler if you’re feeling all professional. Make sure it hits 165°F before you eat it, that’s what the food safety people are always going on about.
Never leave this stuff sitting out for more than 2 hours. Trust me on this one.
Nutrition Stuff & What Goes Good With It
Each serving (makes 4 portions):
- Calories: 98
- Fat: 8g
- Carbs: 4g
- Protein: 2g
- Sodium: 180mg
This sauce is absolutely killer on pan-fried haddock or cod—real Maritime style. I’ve spooned it over grilled salmon, steamed asparagus, even tried it on some leftover Tim Hortons hash browns one morning (don’t judge me, it was actually pretty good). The creamy richness cuts through fishy flavors real nice, while that lemon brightness wakes everything up.
Goes perfect with a cold beer and some NHL playoff chatter, if you ask me.
Your Questions
Can I make this Lemon Sauce for Fish ahead of time? You bet! Make it up to 2 days early and just reheat it gentle-like. Actually tastes better the next day, kind of like how leftover pizza is somehow always better.
What happens if it gets all lumpy and gross? Don’t panic—happens to everyone. Pull it off the heat right away and whisk in a tablespoon of cold milk or cream. Usually brings it right back.
Can I freeze this stuff? Nah, I wouldn’t bother. The eggs and dairy get all weird when they freeze, and you lose that nice smooth texture that makes Lemon Sauce for Fish so special in the first place.
Been cooking comfort food in my Halifax kitchen for 20+ years, mostly learned from watching my grandmother and making plenty of mistakes along the way.
