Fisherman’s Deviled Sauce | Sauce for Fish | How to Make Sauce for fish | Homemade Sauce for Seafood

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop one tablespoon of white onion (approximately 15 grams).

Chop one teaspoon of parsley and one teaspoon of tarragon.

Finely chop one small clove of garlic and smash it to release its oils and flavors.

Add 1/2 cup (114 grams) of unsalted butter to a sauce pot and melt it over low to medium heat.

Once the butter is melted, add 1 tablespoon (15 ml) of Worcestershire sauce and stir to combine.

Add 1/2 cup (125 grams) of ketchup to the mixture and stir over low to medium heat until well combined.

Add the freshly chopped onion, parsley, tarragon, and chives to the sauce and stir.

Add 1 teaspoon of Dijon mustard and continue stirring as the sauce warms up.

Add a dash of ground thyme, hot sauce to taste, salt, and black pepper, stirring to combine.

Let the sauce cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens