Meunière sauce

Ingredients (for 10 portions)

  • Butter – 900 g
  • Olympia Lemon Juice – 150 ml
  • Olympia Capers in vinegar – 100 g, rinsed and drained
  • Green parsley – two packs of fresh parsley leaves rinsed and cut
  • Salt and pepper to taste


Heat the butter, and then add the green parsley, the capers, the lemon juice, the pepper and the salt. Mix it all well and keep it warm.

How to serve

Serve the sauce with fish dishes.

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