Fish sauces
Have a look at our fish sauces, that little extra something to add zing and body to steamed, baked or barbequed fish. There's rich buttery sauces, herbed and garlicky ones, or more spicy types.
Beurre blanc
This classic French beurre blanc sauce is simple to make and generally served with pan-fried fish or vegetables.
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Béchamel sauce
This béchamel sauce uses a classic roux base; and you can also adapt it by adding, mustard, parsley or cheese.
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Chilli butter
Use this chilli butter wherever a touch of spice would be welcome: with grilled fish, corn on the cob or baked potatoes...
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Chimichurri sauce
A spicy herb and chilli sauce from Argentina, chimichuri is great with grilled salmon, or drizzled over roasted vegetables.
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Cucumber and dill sauce
A fresh-tasting cucumber and dill sauce, that's good with hot and cold fish dishes or as a cooling side dish for a spicy fish curry.
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Herbed green mayonnaise
In this mayonnaise, use a combination of your favourite herbs such as basil, dill, coriander or sorrel, or use just one.
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Hollandaise sauce
This quick version of the classic hollandaise sauce is good with white fish, lightly poached eggs or steamed vegetables.
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Quick aioli
This rich, creamy, garlicky sauce is delicious with fish. You can also make this 'traditionally', whipping up the aioli by hand...
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Rouille
A rich Provençale sauce, this rouille is delicately flavoured, coloured with saffron and traditionally served with fish soup.
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Salsa verde
This Italian salsa verde or green sauce is packed with herbs and is very versatile; with fish and meats, pasta or as a salad dressing.
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Tartare sauce
The classic, piquant mayonnaise-based tartare sauce is traditionally served with fish, shellfish or crab and fish cakes.
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Quick aioli
This rich, creamy, garlicky sauce is delicious with fish. You can also make this 'traditionally', whipping up the aioli by hand...
See the recipe
Rouille
A rich Provençale sauce, this rouille is delicately flavoured, coloured with saffron and traditionally served with fish soup.
See the recipe
Tartare sauce
The classic, piquant mayonnaise-based tartare sauce is traditionally served with fish, shellfish or crab and fish cakes.
See the recipe
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