4 Quick Sauce Recipes to Compliment your Fish Dish

INGREDIENTS
Fish Velouté Sauce
Veloute is one of five mother sauces of classical cuisine.
- 6 cups fish stock
- 50 g clarified butter
- 50 g all purpose flour
Bercy Sauce
This sauce is traditionally made by reducing white wine and chopped shallots (small onions), and then simmering in a basic fish veloute.
- 475ml fish velouté
- ¼ cup white wine
- 2 tbsp. chopped shallots
- 1 tbsp. chopped parsley
- 1 tbsp. butter
- Lemon juice, to taste
Mayonnaise
Making your own home-made mayonnaise can be a lot more gratifying than purchasing it at the store. This is a basic mayonnaise recipe that can be tweaked by adding ingredients such as garlic, chilli, anchovies or herbs like dill, chives, tarragon or parsley.
- 2 egg yolks
- 2 tsp Dijon mustard
- 375ml Canola oil
- A little lemon juice or a splash of white wine vinegar
- Salt and white pepper
Marie Rose
Once you’ve created some home-made mayonnaise, you can use this as a base for a Marie Rose sauce. A great accompaniment to juicy prawns, or as a dip served with crispy battered fish fingers.
- 4 tbsp. home-made mayonnaise
- 3 tbsp. tomato sauce (All Gold)
- A few drops of Worcestershire Sauce
- A few drops of Tabasco Sauce (Optional)
METHOD
Fish Velouté Sauce
- Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock remains hot.
- In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let it turn brown as it will affect the flavour.
- With a wooden spoon, stir the flour into the melted butter a bit at a time, until it’s properly mixed into the butter, resembling a pale-yellow paste called a roux.
- Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it’s free of lumps.
- Simmer for approx. 30 minutes or until the total volume has reduced by one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan.
- The finished sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
- Keep the velouté covered until you’re ready to use it.
Bercy Sauce
- In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat and continue simmering until the liquid has reduced by a little more than half.
- Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away. Makes about 475ml of Bercy Sauce.
Mayonnaise
- Put the egg yolks into a large bowl with the Dijon mustard and a little seasoning and whisk well until smooth.
- Gradually add the olive oil in a slow, steady stream, whisking continuously. You should have a smooth, thick mayonnaise that stands in peaks.
- Add lemon juice to taste and briefly whisk.
- If it’s too thick, whisk in a few drops of warm water to let it down a bit.
Marie Rose
- Put the ingredients in a bowl and stir (easy as pie).