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Fish and Seafood Sauces

Course Appetizer, Main Dish

Ingredients

REMOULADE SAUCE

  • 1 tablespoon Shallot finely chopped
  • 1 tablespoon Scallions finely chopped
  • 2 teaspoons capers chopped
  • 1 garlic clove minced
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 cup mayonnaise
  • 1 teaspoon Tomato Paste
  • 1 teaspoon Dill Pickle Juice
  • 1/2 teaspoon fresh thyme chopped
  • 1/4 teaspoon Fresh Ground Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1/8 teaspoon Paprika

LEMON CAPER DILL SAUCE

  • 1 cup Plain Greek Yogurt
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon capers chopped
  • 1 tablespoon fresh dill chopped
  • 1/2 teaspoon lemon zest chopped
  • 1/8 teaspoon celery salt
  • Salt & Fresh Ground Pepper to taste

SPICY MANGO SAUCE

  • 1 Mango chopped
  • 1 tablespoon fresh Lime Juice
  • 1 teaspoon Cilantro chopped
  • 1/4 teaspoon Sambal Chili Paste

Instructions

REMOULADE SAUCE

  • Mix all the ingredients. Refrigerate.

LEMON CAPER DILL SAUCE

  • Mix all the ingredients. Refrigerate.

SPICY MANGO SAUCE

  • In a mini food processor, puree mango until it is silky smooth. Add the remaining ingredients. Continue processing until all the ingredients are thoroughly combined. Refrigerate.