Polish-Style Butter and Egg Sauce for Fish
The perfect accompaniment to fish and seafood dishes! This Polish-style sauce is quick and easy to prepare from simple ingredients. Its delicate buttery flavor can transform even the simplest cooked or baked fish.
Updated : 09 September, 2026
Easy
About 10 min.
Ingredients
60 grams
Butter
2
Eggs
15 grams
Dill
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Add any herbs and seasonings you like. If desired, stir in 1 tablespoon of lemon juice and a little finely grated lemon zest.
Step 2
Melt the butter in advance and leave it to cool slightly.
Step 3
Boil the eggs until hard-boiled, cool and peel them, then cut them into small cubes. Bright yellow yolks will give the sauce a more attractive color.
Step 4
Rinse and dry the dill, then chop it finely. You can replace it or combine it with parsley, cilantro, green onions or a mixture of fresh herbs.
Step 5
Combine the chopped eggs and dill in a bowl. Pour in the melted butter, add salt and mix well. Taste and add more salt if needed. The sauce should be pourable, so if it is too thick, stir in a little more melted butter or fish broth.
Step 6
Serve the Polish-style sauce with boiled, gently poached or baked white fish, fish patties or seafood. It also pairs well with mackerel.
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