Description
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.
Ingredients
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- Shallots (2 small, finely chopped)
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- Butter (25g / 2 tbsp)
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- Plain Flour (15g / 1 tbsp)
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- Dry White Wine (150ml / ⅔ cup)
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- Fish Stock or Vegetable Stock (150ml / ⅔ cup)
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- Double Cream (100ml / ⅓ cup) or Full-Fat Milk
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- Lemon Juice (1 tbsp)
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- Salt and Freshly Ground Black Pepper (to taste)
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- Optional: Chopped fresh parsley, dill, or chives for garnish
Instructions
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.
Stir in the flour and cook for 1 minute, stirring constantly to make a smooth paste (roux).
Gradually pour in the white wine, whisking to combine and remove any lumps. Let it simmer for 2–3 minutes to reduce slightly.
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.
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.
For a very smooth finish, pass the sauce through a fine sieve. Serve warm over steamed or baked fish fillets.