This Mary Berry Fish Sauce is a creamy, delicate, and flavorful accompaniment that’s perfect for serving with white fish like cod, haddock, or sole. Rich with the essence of white wine and enhanced with herbs and lemon, it’s simple to prepare yet full of depth. The sauce pairs beautifully with grilled, steamed, or poached fish and turns an everyday dish into something elegant and satisfying.

What is Mary Berry Fish Sauce?

Mary Berry’s fish sauce is a classic white sauce that’s gently cooked with shallots, white wine, lemon, and cream or milk. Often thickened slightly with flour or reduced naturally, it’s known for being light, velvety, and perfectly balanced—not overpowering the delicate flavor of fish but complementing it beautifully.

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Why You Should Try This Recipe

Quick to Prepare – Ready in just 15 minutes
Perfect for Fish – Complements without overwhelming
Elegant and Versatile – Ideal for dinner parties or weeknight meals
Customizable – Add herbs, mustard, or a touch of garlic
Light and Creamy – A refined alternative to heavy sauces

Ingredients Needed to Make Mary Berry Fish Sauce

Shallots (2 small, finely chopped)
Butter (25g / 2 tbsp)
Plain Flour (15g / 1 tbsp)
Dry White Wine (150ml / ⅔ cup)
Fish Stock or Vegetable Stock (150ml / ⅔ cup)
Double Cream (100ml / ⅓ cup) or Full-Fat Milk
Lemon Juice (1 tbsp)
Salt and Freshly Ground Black Pepper (to taste)
Optional: Chopped fresh parsley, dill, or chives for garnish

Equipment Needed

Small saucepan
Whisk
Wooden spoon
Fine sieve (optional, for smooth texture)

Instructions to Make Mary Berry Fish Sauce

Step 1: Sauté the shallots

Melt the butter in a saucepan over medium heat. Add the finely chopped shallots and cook gently for 3–4 minutes, until softened but not browned.

Step 2: Add flour and cook the roux

Stir in the flour and cook for 1 minute, stirring constantly to make a smooth paste (roux).

Step 3: Deglaze with wine

Gradually pour in the white wine, whisking to combine and remove any lumps. Let it simmer for 2–3 minutes to reduce slightly.

Step 4: Add stock and simmer

Pour in the fish stock or vegetable stock and whisk until smooth. Bring to a gentle simmer and cook for another 3–4 minutes until slightly thickened.

Step 5: Stir in cream and lemon

Lower the heat and stir in the double cream and lemon juice. Season with salt and pepper to taste. Simmer gently for another 2 minutes, stirring frequently.

Step 6: Strain and serve (optional)

For a very smooth finish, pass the sauce through a fine sieve. Serve warm over steamed or baked fish fillets.

What Goes Well With Mary Berry Fish Sauce

Grilled Cod or Haddock – The creamy base enhances mild fish
Poached Salmon – Adds a tangy richness
Steamed New Potatoes – A classic British pairing
Buttered Asparagus or Green Beans – Clean, bright veggies complement the sauce
Rice or Couscous – Absorbs the sauce well
Crusty Bread – For mopping up every drop

Expert Tips for the Best Fish Sauce

Use Dry White Wine – Sauvignon Blanc or Chardonnay work well
Simmer, Don’t Boil – Keeps the cream from splitting
Strain for Elegance – For dinner parties, a smooth finish is ideal
Add Fresh Herbs at the End – For brightness without bitterness
Taste as You Go – Balance salt, acid, and cream to your preference

Easy Variations of Mary Berry Fish Sauce

Add Wholegrain Mustard – For a tangy depth
Swap Cream for Milk – For a lighter version
Garlic-Infused – Sauté minced garlic with the shallots
Dill & Capers – A Scandinavian twist
Lemon Zest and Thyme – For a citrusy, herby lift

Best Practices to Store Fish Sauce

Refrigerate Leftovers – Store in an airtight container for up to 2 days
Reheat Gently – Use low heat and whisk to restore creaminess
Do Not Freeze – The texture may split upon thawing
Make Fresh for Best Taste – Especially when using fresh cream or herbs

Nutrition Value (per serving, based on 4 servings)

Calories: ~160
Fat: ~12g
Carbohydrates: ~4g
Protein: ~2g
Sugars: ~1g

FAQs

Can I make minestrone soup in advance?

Yes, minestrone soup is perfect for making ahead. It tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days or freeze for longer storage.

Can I use different beans in this soup?

Absolutely. While cannellini beans are traditional, you can substitute with kidney beans, butter beans, or chickpeas, depending on what you have available.

How do I stop the pasta from soaking up all the liquid?

To avoid soggy pasta, you can cook it separately and add it to each bowl before serving. This is especially helpful when preparing the soup in advance.

Is this recipe suitable for vegetarians or vegans?

Yes, it’s vegetarian as written. For a vegan version, simply skip the Parmesan or use a dairy-free cheese alternative.

Final Words

This Mary Berry Fish Sauce is a refined, easy-to-make recipe that will instantly elevate your seafood dishes.