Find how to make a perfect homemade Meuniere sauce from minimum ingredients. You will get a flavorful buttery sauce that you can use near a piece of fish or to pair with some steamed vegetables. It is easier to make than it may look at first glance.
Today I’m sharing with you the classic Sole Meunière recipe, a crown jewel of French and Creole cuisine. This is not just a sauce recipe but also a method of preparation traditionally served with fish fillets, and it’s an absolute delight!
The term “à la meunière” signifies a way of cooking, where the fish, usually a thin filet like Pacific sole, is first coated lightly in flour (either white or corn flour), shaking off excess, then sautéed in a skillet over medium-high heat with clarified butter, fresh parsley, and lemon juice.
The Meunière sauce brings together rich, tangy, and savory flavors that flawlessly enhance the delicate taste of fish or even some steamed vegetables.
Whether you’re preparing pan-fried or grilled fish, this easy recipe will help you create a delectable Meunière sauce to accompany it.
The ingredient list is straightforward and you likely already have these in your pantry. We’re talking about fresh lemon juice, all-purpose flour, unsalted butter, and fresh parsley.
This sauce recipe comes together quickly and easily in the skillet, making it a go-to for a weeknight comfort food dish. And here’s the kicker – you can tweak the recipe to your liking.
Fancy a tangier sauce? Just add more lemon juice. And if you’re in the mood for a thicker sauce, a bit more flour will do the trick. This classic Sole Meunière recipe is versatile and can be adjusted to your taste.
I recommend heating the vegetable oil in a large skillet over medium-high heat. Add the fish, cooking until golden, about 2 to 3 minutes. Gently turn fish over and cook for an additional 1 to 2 minutes until it’s opaque throughout. Remove from heat and transfer to a prepared baking sheet.
In the same skillet, add butter, and cook until it turns into brown butter, with the milk solids starting to get golden. Remember to keep stirring.
Wipe out skillet, return to heat and cook the lemony sauce until it’s ready to serve.
Once your fish dish is done, top with the pan sauce, a sprinkle of salt and freshly ground pepper, and serve immediately. For a different fish option, you might want to deep fry or tent with flour and whisk in hot oil.
Stay tuned for reader interactions, where you can learn from others’ experiences and share your own. So, get your skillet ready, and let’s cook up this French classic!
🥰 Why You Will Love This Recipe?
- The Meuniere Sauce has a rich and tangy flavor that perfectly complements the delicate taste of fish fillets. The combination of lemon juice, butter, and parsley creates a mouthwatering sauce that is sure to please your taste buds.
- This sauce can be paired with various fish fillets, making it a versatile recipe that you can use repeatedly. It’s also easy to adjust the recipe to suit your taste preferences.
- Meuniere Sauce is a classic French sauce that is sure to impress your guests or family. Serving a dish with a French sauce shows that you put effort into your meal, and your guests will appreciate the extra touch.
🥘 Ingredients and Substitutes
- Fish Fillets. Use any type of white fish you prefer.
- All-purpose Flour. If you don’t have the all-purpose flour underhand, you can substitute the flour with starch.
- Lemon Juice. The classic recipe for this sauce calls for the use of lemon, but don’t hesitate to experiment with another acidic ingredient that you prefer, such as lime juice or high-quality vinegar.
- Parsley. This is the key ingredient in the basic Meuniere recipe, but besides parsley, you can also use other additions such as tarragon or capers.
👩🍳 Step-by-step Directions
This sauce is prepared in the butter left over after frying the fish, so firstly, we need to fry the fish fillet in melted butter.
Quick Note: Before we will begin, ensure that the fish is dry on the surface. For this, pat it well with a paper napkin.
Put the fish fillet on a plate, then season it on both sides with salt and pepper.
After this, cover the fish well with flour on all sides to avoid sticking it to the pan and losing the shape of the fish during frying.
Also, the flour will give the fish a delicious crust which will be a bonus for us.
After you have ready the fish fillets, take a frying pan and melt all the butter in it.
When the butter is melted and starts to boil a little, it’s time to add the fish to it.
Using a tablespoon, pour the melted butter over the fish while it is frying. This will allow the fish to cook more evenly.
When the fish is browned enough on the bottom, flip it to another side, then cook it until it is browned on both sides.
Quick Note: Don’t forget about pouring melted butter over the fish and on the second side.
When the fish is cooked, remove it from the pan and put it aside on a plate.
Now, strain the melted butter into a bowl.
Quick Note: Slowly pour the melted butter to avoid hot splashes.
Clean the frying pan of the leftovers that are left in it and put it back on the stove on low heat.
Pour the strained butter back into the frying pan and wait for it to heat up again.
When the butter has warmed back, carefully pour the lime juice over it.
Using a whisk, mix well until it is incorporated, and turn off the heat.
Add the chopped parsley and mix again until you distribute it evenly.
The Meuniere sauce is ready to be served next to the previously fried fish or other meals you prefer.
Quick Note: The amount of sauce is enough to be used for a larger amount of fish. So you can store the sauce leftovers or just fry a larger number of fish fillets.
Pro Tip: In case you want to store the leftovers, don’t add in it the chopped parsley. Store just the sauce and the parsley, you will chop freshly and add just before serving.
🍽️ Serving Suggestions
Besides fish, a great option for the Meuniere sauce will be to pair it with some steamed vegetables. Steam some broccoli, green beans, or crispy asparagus, and serve them alongside the fish fillet and sauce.
For a classic French bistro-style meal, serve the fish fillet with a side of French fries. The fries can be cooked in the oven or air fryer for a healthier twist.
A side salad is a great way to add some freshness and texture to the meal. Mix together some greens, cherry tomatoes, and cucumbers, and serve with a light vinaigrette.
🏆 Expert Tips. What to Pay Attention To?
- Whenever possible, use fresh ingredients when making the sauce. Fresh lemon juice, parsley, and fish fillets will give you the best flavor.
- Pay attention to not overcook the butter. The butter should be melted and slightly browned but not burnt. Burnt butter can give the sauce a bitter taste. To avoid burning the butter or flour, keep the heat on low or medium-low while making the sauce. This will give you more control over the cooking process and help prevent the ingredients from burning.
- Using a non-stick pan can help prevent the fish fillet from sticking and falling apart during cooking.
- Before cooking the fish fillet, make sure to pat it dry with a paper towel. This will help the fish cook evenly and prevent it from becoming too watery.
🤔 Answering Your Questions:
Can I Use a Different Type of Fish Fillet?
Yes, this recipe is versatile and can be used with a variety of fish fillets, including tilapia, flounder, cod, and trout.
Can I Use Salted Butter?
Yes, you can use salted butter, but it will be more difficult to control the sauce’s saltiness level. Because of that, it usually is recommended to use unsalted butter to have more control over the sauce.
Can I Make the Sauce Ahead of Time?
Yes, you can make the Meuniere Sauce ahead of time and store it in the refrigerator. Simply reheat the sauce on low heat before serving.
Can I Add More Lemon Juice to the Sauce?
Yes, you can adjust the amount of lemon juice in the sauce to suit your taste preferences. Be careful not to add too much, as it can make the sauce tart.
📋 Recipe Card:
How to Make a Perfect Meuniere Sauce
- Prepare the fish fillet and season with salt and pepper on both sides.2 Fish Fillets, Salt, Black Pepper
- Cover the fish fillet on both sides with flour.⅕ tablespoon All-purpose Flour
- Melt the butter, when the butter is heated, fry the fish in it on both sides.4 oz Butter
- When the fish is fried, take them out and put the fish fillets a plate.
- Then strain the melted butter into a bowl.
- Clean the frying pan, then add the strained butter back to the pan and put it on medium heat.
- Add the lemon juice and mix well until it is incorporated into the melted butter.2 tablespoon Lemon Juice
- Turn off the heat and add the finely chopped parsley. Mix well.1 tablespoon Parsley
- The sauce is ready to be served near the fried fish fillets or other meal you prefer.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- Using a spoon, pour the melted butter from the frying pan over the fish fillet to flavor the butter even more.