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SEAFOOD SAUCES




Source of Recipe


UNKNOWN


List of Ingredients




BASIC COCKTAIL SAUCE - MIX TOGETHER: 1/2 C. THICK CHILI SAUCE, 2 TBSP. HORSERADISH, 2 TBSP. LEMON JUICE & 1 TSP. WORCHESTERSHIRE SAUCE. FOR ADDED ZEST, MIX IN 1/2 TSP. MINCED ONION FLAKES AND/OR TABASCO RED PEPPER SAUCE (TO TASTE). CHILL AND SERVE.

REMOULADE SAUCE - MIX TOGETHER: 1 C. MAYONNAISE, 1 1/2 TBSP. MINCED ONION FLAKES, 2 TBSP. FINELY CHOPPED CELERY, 1/4 C. HORSERADISH, 1 TBSP. LEMON JUICE, 3 TBSP. CATSUP, 1/2 TSP. SALT AND TABASCO RED PEPPER SAUCE (TO TASTE). CHILL THOROUGHLY AND SERVE.

MAYONNAISE SAUCE WITH HERBS - COMBINE IN BLENDER: 2 EGG YOLKS, 2 TBSP. LEMON JUICE, 2 TBSP. PARSLEY, 1 TBSP. CHIVES, 1 TSP. EACH OF DRY MUSTARD, SALT, THYME AND TARRAGON, AND A DASH OF PEPPER. BLEND AT HIGH SPEED ADDING 1 C. SALAD OIL, A FEW DROPS AT A TIME, UNTIL MIXTURE THICKENS. EXCELLENT WITH HOT OR COLD SHELLFISH.


Recipe