Mary Berry Fish Sauce Recipe

This Mary Berry Fish Sauce is a classic, elegant white sauce that pairs beautifully with delicate fish such as cod, haddock, sole, or salmon. Lightly creamy with a gentle tang from white wine and lemon, it enhances the fish without overpowering it. Best of all, it comes together in about 15 minutes and uses simple ingredients you likely already have.

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Prep & Cook Time

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Serves: 4

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Ingredients

• 2 small shallots, finely chopped
• 25g butter (about 2 tablespoons)
• 15g plain flour (1 tablespoon)
• 150ml dry white wine
• 150ml fish stock or vegetable stock
• 100ml double cream
  (or full-fat milk for a lighter sauce)
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste

Optional (to finish):

• 1–2 tablespoons fresh herbs, finely chopped (parsley, dill, or chives)

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Equipment Needed

• Small saucepan
• Whisk
• Wooden spoon
• Fine sieve (optional, for a smooth finish)

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Instructions

Step 1: Soften the shallots
Melt the butter in a small saucepan over medium heat. Add the chopped shallots and cook gently for 3–4 minutes until soft and translucent, but not browned.

Step 2: Make the roux
Stir in the flour and cook for 1 minute, stirring constantly, to form a smooth paste. This removes the raw flour taste.

Step 3: Add the wine
Gradually pour in the white wine, whisking continuously to prevent lumps. Let it simmer for 2–3 minutes until slightly reduced.

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

Step 5: Finish with cream and lemon
Lower the heat and stir in the cream and lemon juice. Season with salt and black pepper to taste. Simmer gently for 1–2 minutes—do not boil.

Step 6: Strain and serve (optional)
For an extra-smooth, restaurant-style finish, strain the sauce through a fine sieve. Serve warm over cooked fish.

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What to Serve It With

• Grilled or poached cod, haddock, or sole
• Poached salmon
• Steamed new potatoes
• Asparagus, green beans, or spinach
• Rice or couscous
• Crusty bread for dipping

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Tips for Best Results

• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio
• Keep the heat gentle to prevent the cream from splitting
• Add fresh herbs at the very end to keep their flavor bright
• Taste before serving—adjust lemon, salt, or pepper as needed

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Storage

• Store leftovers in an airtight container in the fridge for up to 2 days
• Reheat gently over low heat, whisking well
• Do not freeze—the sauce may split

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FAQ

Can I make Mary Berry fish sauce ahead of time?

Yes. You can make it up to 24 hours in advance and store it in the fridge. Reheat gently over low heat, whisking well.

What fish goes best with Mary Berry fish sauce?

This sauce pairs best with white fish such as cod, haddock, sole, or plaice. It also works well with poached salmon.

Can I use milk instead of cream?

Yes. Full-fat milk can be used for a lighter sauce, though the texture will be slightly thinner and less rich.

Can I freeze fish sauce?

No. Cream-based sauces don’t freeze well and may split when reheated.

How do I stop the sauce from splitting?

Keep the heat low once the cream is added and avoid boiling. Stir frequently and reheat gently.

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Other Recipes You May Like

• Mary Berry Tomato Sauce Recipe
• Mary Berry Sea Bass Recipe with Brown Shrimp Sauce
• Mary Berry Fish and Chips Recipe

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