There are only really two basic “stocks”– starting points – from which all of these sauces begin. Since this is fishing, let’s concentrate on what I learned as fish voluté, or more simply, fish stock.
Mango Hollandaise Sauce
Now here’s an easy recipe for a sauce that will really
add some pizzazz to what may have been a somewhat blah piece of fish. It
will work equally well on fried, broiled or even grilled fish.
A great tartar sauce is so easy to make.
There's really no need to ever buy a bottle of it from the grocery
store again. Experiment with the amounts of the Tabasco sauce
to get just the right amount of heat for your tastes.
I used this basic recipe and added some inexpensive champagne and a slice of mango for flavor and… voila: a quick and easy champagne-mango white sauce for my grilled walleye fillet! With your newly acquired knowledge of
fish voluté and simple white sauce, you’re ready to be as creative as you like.