Polish sauce goes very well with white fish such as zander, cod, halibut, tilapia, etc. The sauce is prepared based on butter, eggs and herbs.
Many recipes use regular butter, but I prefer ghee. Thanks to the use of melted butter, the sauce is much tastier, acquiring a slightly nutty flavor and aroma.


  • Butter 300 gr.
  • Chicken egg 2 pcs.
  • Greens 5 gr. (dill, parsley)
  • Lemon juice 5-10 ml.
  • Salt and Pepper to taste.

Making Polish Sauce

  • First we need to prepare ghee. To do this, put the butter in a saucepan with a thick bottom and put on medium heat. As soon as the oil boils, reduce the heat, remove the foam and heat the oil until it becomes transparent with an amber tint, skimming off the resulting foam.
  • Boil eggs hard-boiled - 8 minutes after boiling water. Peel and chop, but not very finely.
  • Rinse the greens, dry and finely chop.
  • Combine ghee, herbs, chicken eggs and lemon juice (add lemon juice to your liking). Place over medium heat and simmer for 1 minute, season to taste with salt and pepper.
  • Serve the sauce hot over the white fish fillets.
  • Bon Appetit!
  • On a note

    • The taste of the sauce can be diversified by adding to it a choice of green basil, tarragon (tarragon) or cilantro.
    • You can also make Polish sauce a little spicy by adding chili peppers or a couple of drops of Tabasco sauce to it.