Oliveworks Beurre Citron Mélisse

Name: Oliveworks Beurre Citron Mélisse
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 1 cup + 2/3 cup water (400 ml) Water; 1 lemon juice Lemon Juice; 150 g butter Butter; 1/2 lemon balms Lemon Balm

Independent adaptation of a publicly published Virginie Basselot recipe. Not affiliated with, sponsored by, or endorsed by Virginie Basselot.

From a master craftsman's kitchen.

Ratio

Water 400 mlLemon Juice 45 ml

Ingredients

Water — 1 cup + 2/3 cup water (400 ml)
Lemon Juice — 1 lemon juice
Butter — 150 g butter
Lemon Balm — 1/2 lemon balms

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Oliveworks Beurre Citron Mélisse wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Virginie Basselot — published sauce recipes in the PantryFlex catalog. MOF 2015.

Originally published as Beurre Citron Mélisse.

Adapted from a Virginie Basselot recipe (Virginie Basselot / Vie Pratique Gourmand (cabillaud au plat)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Virginie Basselot / Vie Pratique Gourmand (cabillaud au plat) (published as “Beurre Citron Mélisse”). Full citation lives in Provenance.

Companion jar