Sauce for fish or poultry
A versatile sauce for fish or poultry is a flavorful condiment, often based on ingredients like butter, cream, white wine, lemon, herbs, and aromatics, designed to complement the delicate flavors of seafood or chicken. It originates from classic French cuisine, where sauces are fundamental to enhancing dishes.
🍽️ Nutrition at a glance
This sauce is typically high in fat, especially if butter or cream-based, with a moderate calorie count per serving. It provides key nutrients like vitamin A from butter and herbs, and some potassium and sodium, depending on the specific recipe.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 1 g |
| Carbs | 2 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 100 mcg |
| Vitamin D | 0.5 mcg |
| Calcium | 15 mg |
| Iron | 0.3 mg |
| Potassium | 50 mg |
| Cholesterol | 30 mg |
| Saturated Fat | 7 g |
| Vitamin C | 2 mg |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the French 'mother sauce' tradition, where a base sauce can be adapted into countless variations. Nutritionally, the fat content helps in the absorption of fat-soluble vitamins from the accompanying fish or poultry.
