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

1. Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock remains hot.
2. 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.
3. 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.
4. Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it’s free of lumps.
5. 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.
6. 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.
7. Keep the velouté covered until you’re ready to use it.

Bercy Sauce

1. 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.
2. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
3. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away. Makes about 475ml of Bercy Sauce.

Mayonnaise

1. Put the egg yolks into a large bowl with the Dijon mustard and a little seasoning and whisk well until smooth.
2. Gradually add the olive oil in a slow, steady stream, whisking continuously. You should have a smooth, thick mayonnaise that stands in peaks.
3. Add lemon juice to taste and briefly whisk.
4. If it’s too thick, whisk in a few drops of warm water to let it down a bit.

Marie Rose

1. Put the ingredients in a bowl and stir (easy as pie).