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Discover 5 essential fish sauce recipes that every home cook and professional chef should master. From a rich chicken butter sauce for monkfish to a classic vin blanc, a silky lobster bisque, a collagen-rich Basque pil pil, and a vibrant warm tartar sauce, this video breaks down the best fish sauces used in professional kitchens.
Learn how to make these Michelin-quality sauces at home using accessible techniques like emulsification, deglazing, butter poaching, and building flavour with stock.
VIDEO CHAPTERS
00:00 – The 5 Sauces You Need to Learn
00:11 – Chicken Butter Sauce
02:42 – Vin Blanc
05:46 – Sauce Pil Pil
09:01 – Lobster Bisque
12:43 – Warm Tartare
Date: July 20, 2025
Made the warm tartare last night, it was delicious, and pulled me out of my rut of how I do salmon. I put my own spin on it by keeping the skin and then frying it crisp and adding it at the end. Thanks guys, great content yet again.
What was the green colouring at the end of the Vin Blanc?
This is gold
Stop name dropping and stand behind your work ; )
Do I understand it correctly, that you blitz all the lobster shells, veg, rice and stock together and then strain it off establishing the sauce without sediment or off-flavouring from the exoskeleton parts?
please at least tell me the proper recipe so i can try this at home. Not being vague with ingredients. 'Add this green sauce', what is it???