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SAUCES
and
MARINADES
CREAMY
CAPER SAUCE
Yield: 1-1/3 cups
1/2 cups mayo
1/2 c dairy sour cream
2 t lemon juice
2 t Dijon-style mustard
1/4 c celery, finely chopped
2 T capers, drained
2 T pimiento, chopped
2 T parsley, snipped
1 T chives, snipped
Combine mayo -mustard and mix
well. Fold in celery - chives.
Cover and refrigerate until serving tie. Serve with hot or
cold fish dishes.
CURRY SAUCE
Yields: 1 cup sauce
3/4 c sour cream
1 T lemon juice
1 T soy sauce
1 t curry powder
Combine all ingredients. Chill.
HOT LEMONY
DILL SAUCE
Yield: 1 1/2 c
Microwave Cooking Time: 4 minutes
1/2 c butter
2 T all-purpose flour
1 t instant chicken bouillon
1/2 t dill weed
1/2 t salt
1 c chicken broth
2 T lemon juice
In 2 cup glass measure, melt butter on
HI about 1 1/2 minutes.
Blend in flour - salt. Briskly stir in broth and mix until blended.
Cook on HI 2-3 minutes, or until mixture boils and is thickened,
stirring twice during cooking. Stir in lemon juice.
GARLIC-BUTTER SAUCE
1/4 c butter
1/4 t crushed garlic
1 1/2 t lemon juice
4-5 drops hot pepper sauce
QUICK
HORSERADISH-DILL
Yield: 2/3 c
*Adds zip to fried fish or
scallops
1/3 c mayonnaise
1/4 c minced dill pickle
1 T horseradish
Combine and enjoy!
HOISIN SAUCE
2 oz. Hoisin Sauce available at Oriental food section
1 T Tamari sauce
1 t grated fresh ginger
½ t minced garlic
juice from 1 lime
4 T peanut oil
1 t sesame oil
Puree all ingredients in blender, heat over medium heat in pan. Put on
low and reserve.
HORSERADISH
YOGURT SAUCE
Yield: 1 c
*A quick, spicy sauce superb with
shrimp
1 c unflavored yogurt
2 T prepared horseradish
1/4 c sliced green onions
1 t dry mustard
1/4 t salt
In small bowl, combine ingredients and
refrigerate at least 1 hour to blend flavors.
LEMON BUTTER
SAUCE
Yield: 2/3 c
Microwave Cooking Time: 1-1/2 minutes
2 T lemon juice
1/2 c butter
dash salt and pepper
Combine all ingredients in 2 c glass
measure. Cook uncovered on
HI for 1 1/2 minutes or until hot and butter is melted.
LOBSTER BUTTER DIP
½ c melted butter
1 t lemon
pepper
seasoning salt
LOBSTER SAUCE
Yield: 4 – 6 servings
2 t dry sherry wine
2 T cornstarch
LOUIS DRESSING
Serves 6
1/2 c mayo
2 T chili sauce
1 T green onion and tops, chopped
2 T green pepper, chopped
1 hard boiled egg, chopped
1 T pimiento-stuffed olives, chopped
1/2 t lemon juice
dashes of salt and pepper
** Great served with the Scallop Salad in this website. Check it out.
MAYONNAISE
SAUCE with HERBS
*Excellent with hot or cold
shellfish
2 egg yolks
2 T lemon juice
2 T parsley
1 T chives
1 t dry mustard
1 t salt
1 t thyme
1 t tarragon
dash pepper
1 cup salad oil
Combine in blender yolks - pepper.
Blend at high speed adding 1 c salad oil a few drops at a time,
until mixture thickens.
MUSTARD SAUCE
Serves 2/3 cup
1/2 c sour cream
1/2 T prepared mustard
2 t melted butter
1/2 t parsley flakes
1/8 t salt
Combine all ingredients. Heat at a very low temperature, just until
warm, stirring occasionally. Do not boil.
OLIVE
SAUCE
1/4 c white wine
1 shallot, finely chopped
1 T heavy cream
1/2 c unsalted butter, cubed and chilled
1 t lemon juice, fresh
1 T flat-leaf parsley, chopped
1/4 c green olives, sliced
3 T capers, drained
4 strips bacon, cooked and crumbled
Add the wine and shallot to
saucepan. Bring to a boil over medium heat and cook until
reduced by 1/2. Add the cream and cook sauce until just
thickened. Reduce heat to low; add cubed butter little at a time
whisking until blended into a smooth sauce. Stir in lemon juice
- bacon.
This sauce works
with Grouper. Give it a try!
ORIENTAL
SWEET-SOUR SAUCE
* A treat with fish
Yield: 3 c
2 T cooking oil
1 clove garlic, crushed
2 carrots, thinly sliced
1 c chicken both or bouillon
1/2 c sugar
1/2 c red-wine vinegar
2 t soy sauce
2 T cornstarch
1/4 c water
1 c fresh Chinese pa pods, opt.
Heat cooking oil and garlic. Add
carrots and stir fry several minutes.
Stir in chicken broth - soy sauce. Dissolve cornstarch in water
and add
to mixture in skillet. Cook over low heat, stirring constantly
until thick
and translucent. Add pea pods, if desired and serve hot over
fried fish.
QUICK
CHINESE-PLUM SAUCE
Yield: 1 1/2 c
1/2 c chutney
1 c plum preserves
1 T wine vinegar
1 T brown sugar
Chop large pieces of chutney. In
small saucepan, combine chutney - brown sugar and heat to
boiling. Serve warm over fried shrimp or won tons.
REMOULADE SAUCE
1 c mayonnaise
1 1/2 T minced onion flakes
2 T celery, finely chopped
1/4 c horseradish
1 T lemon juice
3 T catsup
1/2 t salt
Tabasco red pepper sauce to taste
Combine and chill thoroughly.
EASY
SEAFOOD SAUCE
Yield: 1/2 c
1/2 c catsup
1 T prepared horseradish
1 t Worcestershire sauce
1 t minced instant dry onion
1 t lemon juice
Combine and refrigerate at
least 1 hour to blend flavors.
SEAFOOD SAUCE FOR BAKED FILLETS
1 can mushroom soup
1/2 t Worcestershire sauce
T lemon juice
1/4 t mustard
dash black pepper
3 - 4 drops hot sauce
2 T milk
shallots, chopped
1 t chopped parsley
2 T white wine
6 or 8 shrimp
1 c crab meat
Mix all ingredients and pour over fillet of fish.
Bake at 375 degrees about 1/2 hour.
SHRIMP COCKTAIL SAUCES
1 c Heinz prepared cocktail sauce
2 T Worcestershire sauce
juice of 1 lemon
½ t horseradish or hot pepper sauce
Mix well and chill.
II
1 c sour cream
½ c chili sauce
1 t catsup
2 t onion juice or powder
½ t horseradish
4 t lemon juice
III
1 ½ c catsup
1 T lemon juice
1 T Worcestershire sauce
2 T horseradish
1 ½ t sugar
generous dash of liquid hot pepper sauce
salt and pepper to taste
Combine all ingredients and chill.
IV
Yield: 2 cups
1 c chili sauce
1 c catsup
1/2 c horseradish
1/2 c fresh parsley, chopped
1 juice of one lemon
1/2 t salt
dash of cayenne or hot sauce (opt)
Mix chili sauce - lemon juice. Then
add the salt and hots.
Place the cooked shrimp in a stemmed
cocktail glass and pour the sauce over.
V
ZESTY
1/2 c chili sauce
2 T horseradish, prepared
2 T onion, finely chopped
2 t lemon juice
1 t Worcestershire sauce
1/4 - 1/2 t hot pepper sauce
Combine all ingredients and mix well.
Cover and refrigerate
until serving time. Serve with chilled seafood dishes.
SHRIMP with LOBSTER SAUCE
Yield: 4 – 6 servings
**There is no lobster in this dish, but it is the same kind of sauce the
Cantonese use to cook with lobster.
1# raw shrimp
2 t dry sherry wine
2 T cornstarch
¼ c cold water + 1 cup water
4 T cooking oil
2 slices ginger root
2 cloves garlic, crushed
1 ½ T black beans, minced
½ c ground pork (1/4 c)
½ t salt
2 T soy sauce
¼ t sugar
1 egg beaten
Rinse and shell shrimp and remove the veins. Mix shrimp with sherry and
1/2 T cornstarch. Mix the remaining 1 ½ T cornstarch in ¼ c cold water.
Heat oil in stir fry pan or wok over medium high heat. Add shrimp
mixture and stir constantly for 2 minutes. Remove shrimp and leave as
much oil as you can in the pan. Return pan to heat. Add ginger – beans.
After a few stirrings put in pork – 1 cup water. Bring to a boil. Cover
and simmer for 2 minutes. Mix in well-stirred cornstarch and shrimp. Add
egg with one or two stirrings, then serve with
SOUR CREAM
SAUCE
1/2 c dairy sour cream
1 T parsley, minced
1 t lemon juice
1/2 t dill weed
pinch white pepper
To prepare sauce, mix all
ingredients in 2 c glass measure.
Cook on 50 (simmer) for 3-4 minutes or until hot. Drain fish
and serve with heated sauce.
TARTAR SAUCES
I
¾ c mayo
3 T grated pickles
2 T grated olives or capers
1 T finely chopped parsley
1 T grated onion or chives
1 t horseradish, opt.
II
Yields: 1-1/4 c
1 T capers
1 T chopped pickle
1 T " olives
1/2 T minced parsley
1/2 t grated onion
1 c mayo
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