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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
Beautiful! Looks so yummy. Great sauce lesson video!
Excellent tutorial
Vin blanc is pronounced 'van' blanc. You're a chef, you should know that. Otherwise this video is really great. Thank you.
👍👍
I feel very inspired😊
Boiling fish liquid in a plastic blender😮 ohhh toxins☠️
It's not often you hear a youtube chef use the measurement, "shit ton". It's refreshing. We use that one a lot in Canada.
I prefer yellow lentils with roasted garlic, thyme and tomato pureed, run through a sieve then brightened with a squeeze of lemon and silkened with a knob of butter. Garnish with some watercress or watercress oil
5:46 Basically Aglio e Olio with fish colligen.
3:00 Yeah, that's called a Roux. Just say Roux, bro.
These are not new crazy outside the box things.
A very cream-heavy video, especially considering it's all fish. It sounds like it would taste good, but not something I would gravitate towards. Is this a European thing? I live in Canada.