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This lemon beurre blanc sauce comes together easily and adds a level of sour-smooth creaminess to fish or chicken.The story goes that Clémence Lefeuvre, a female chef in Nantes, France, invented lemon beurre blanc—at the beginning of the 20th century—when she forgot to add the eggs to her béarnaise sauce. And thus, this delicious, light lemony sauce was born. (Hm. We are a little dubious about this claim, since a béarnaise sauce begins with eggs. Is it possible she invented something delicious, which everyone loved, and then was credited for it by saying she made it by mistake?) However this sauce came into the world, we love the sharp pucker within the creaminess. Since lemon beurre blanc is traditionally paired with fish, we created this sauce to allow you to sous vide cod in it, then pair it with mashed potatoes and green beans. Make no mistake—this sauce is going to enliven your life.