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Dipping Sauces for Seafood

Posted by & filed under Sauce.

These sauces work especially well with Pan-Fried Fresh Salmon Cakes, Pan-Fried Catfish and Pan-Fried Crab Cakes.  You may also serve one of these sauces with Steamed Lobsters.

Tartar Sauce

Makes generous 3/4 cup

This is the classic sauce for fried seafood.

Ingredients:

  • 3/4 cup mayonnaise
  • 1-1/2 tablespoons minced cornichons (about 3 large), plus 1 teaspoon cornichon juice
  • 1 tablespoon minced scallion
  • 1 tablespoon minced red onion
  • 1 tablespoon rinsed capers, minced

Directions:

Mixed all of the ingredients together in a small bowl.  Cover and refrigerate until the flavors blend, at least 30 minutes.  (The sauce can be refrigerated for several days.)

Creamy Lemon Herb Sauce

Makes generous 1/2 cup

This sauce is flavorful, but it won’t overpower delicate seafood.

Ingredients:

  • 1/2 cup mayonnaise
  • 2-1/2 tablespoons juice from 1 lemon
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 large scallion, white and green parts, minced
  • 1/2 teaspoon salt
  • Ground black pepper

Directions:

Mix all of the ingredients, including the ground black pepper to taste, together in a small bowl.  Cover and refrigerate until the flavors blend, about 30 minutes.  (The sauce can be refrigerated for several days.)

Creamy Chipotle Chile Sauce

Makes about 1/2 cup

This sauce is the richest of the three and the most complex.

Ingredients:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons minced chipotle chiles in adobo sauce
  • 1 small garlic clove, minced or pressed through a garlic press
  • 2 teaspoons minced fresh cilantro leaves
  • 1 teaspoon juice from 1 lime

Directions:

Mix all of the ingredients together in a small bowl.  Cover and refrigerate until the flavors blend, about 30 minutes.  (The sauce can be refrigerated for several days.)

 

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