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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
Brilliant, Chef!
How do you make the green sauce you put in the Vin Blanc?!
Chefs measurement for that lemon juice in the bisque is 👌🏻
Love the Cast Iron Pan… The little bit of adhesion when cooking meat, always adds another layer of texture.
Yellow or red lentil sauce with capers and dill
what was the green sauce you added to the Vin Blanc?
that was interesting and well presented. you did make it look too easy though.
Another crude, throw-butter-in stuff, sprinkle a few French words. Cliché, I chipped in also, there you go.
Anyone got any good ideas for sides to pair nicely with the chicken butter sauce monkfish?
That salmon is not raw, it's perfect