These classic sauces, like the Hollandaise Sauce, Normandy Sauce, Bercy Sauce and others, can be served with fish and seafood dishes, including pan-seared sea scallops, sautéed tilapia, grilled salmon and more.
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Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with all kinds of poached and grilled fish dishes as well as eggs and vegetables.
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The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.
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The Normandy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.
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Anchovy Sauce Recipe
The Anchovy Sauce is a flavorful sauce that's similar to the traditional Normandy Sauce above, but the difference is that at the end, we enrich the finished sauce with anchovy butter.Continue to 5 of 8 below.
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The White Wine Sauce is one of the most basic sauces for fish and seafood dishes. It's also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce.
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This creamy mushroom seafood sauce is an example of how the basic White Wine Sauce above can be easily transformed into something a little more complex. This version of the mushroom sauce is made by adding sautéed mushrooms to a basic White Wine Sauce.
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This simple, creamy herb sauce is made by adding fresh parsley, chives, and tarragon to a basic White Wine Sauce. If you don't have those exact herbs, use whatever herbs you do have as long as they're fresh, not dried.
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Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. It's a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies.