Sauce for Seafood
Description
1 cup sauce
Good served with: Cooked shellfish, steamed asparagus, crusty French
bread, and strawberry yogurt pie for dessert.
Leftover sauce keeps well, covered, in the refrigerator. If you
purchase frozen shellfish, thaw in
refrigerator to prevent mushiness. If fresh, take care not to overcook
or fish will lose its delicate texture.
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. tomato puree
1 1/2 tsp Dijon-style mustard
2 Tbsp. chopped parsley or dill
1 Tbsp. grated onion
1 Tbsp. lemon juice
Dash hot pepper sauce
1/2 cup sour cream
2 Tbsp. tomato puree
1 1/2 tsp Dijon-style mustard
2 Tbsp. chopped parsley or dill
1 Tbsp. grated onion
1 Tbsp. lemon juice
Dash hot pepper sauce
Methods/steps
In medium bowl, combine mayonnaise
sour cream, tomato puree and mustard, mixing well
Add parsley, onion, lemon juice and hot pepper sauce, stirring until well combined
Cover and chill 1 hr
to blend flavors
sour cream, tomato puree and mustard, mixing well
Add parsley, onion, lemon juice and hot pepper sauce, stirring until well combined
Cover and chill 1 hr
to blend flavors
Additional Tips
1 cup sauce
Good served with: Cooked shellfish, steamed asparagus, crusty French
bread, and strawberry yogurt pie for dessert.
Leftover sauce keeps well, covered, in the refrigerator. If you
purchase frozen shellfish, thaw in
refrigerator to prevent mushiness. If fresh, take care not to overcook
or fish will lose its delicate texture.
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