Sauces for Fish
Serve with your favorite fish or with fish fritters.
Mustard Sauce
1/2 cup mayonnaise
3 tbsp milk
1/4 tsp salt
1 tbsp prepared mustard
In small bowl, mix well mayonnaise, milk, salt and prepared mustard. Cover and refrigerate until serving time. Make 2/3 cup.
Tartar Sauce
1 cup mayonnaise
2 tbsp minced parsley
1 to 2 tbsp minced dill pickle
1 to 2 tbsp minced onion
1 tbsp bottled capers
1 tbsp minced pimento-stuffed olives (optional)
In small bowl with fork, stir together all ingredients until well mixed.
Make 1-1/4 cups.
Green Mayonnaise Dressing
2 cups mayonnaise
1/3 cup chopped parsley
4 tsp tarragon vinegar
1/2 tsp tarragon
2 green onions, cut up
In covered blender container at medium speed, blend all ingredients until smooth, occasionally stopping blender and scraping sides. Refrigerate. Makes 2 cups.
Horseradish Sauce
1/3 cup mayonnaise
1/4 cup minced dill pickles
2 tbsp horseradish
1 tbsp milk
1/8 tsp pepper
In small bowl with spoon, combine mayo, dill pickles and horseradish.
Stir in milk and pepper and blend well. Makes 3/4 cup.
Shrimp Sauce
6 tbsp butter
1/2 (16 oz) pkg frozen shelled and deveined shrimp
6 tbsp flour
1/8 tsp paprika
1/8 tsp pepper
1/4 tsp salt
1 cup half-and-half cream
1/2 cup sauterne
In 1-quart saucepan over medium-high heat, in hot butter, cook shrimp until tender, about 5 minutes. Blend in flour, paprika, pepper and salt.
Gradually stir in half-and-half and sauterne and cook, stirring constantly, until thickened.
Dill-Butter Sauce
1 cup butter
1 tsp dill weed
1/4 tsp salt
In 1-quart saucepan over low heat, melt butter. Stir dill weed and salt into melted butter. Serve hot. Makes 1 cup.
Watercress Sauce
1 medium onion
1/3 cup butter or margarine
1 small garlic clove
1 bunch watercress, chopped
1/4 cup white wine
Slice onion thinly.
In 1-quart saucepan over medium-high heat, in hot butter, cook onion and garlic until onion is tender, about 5 minutes.
Discard garlic, Stir in chopped watercress and white wine. Cook until watercress is tender, about 3 minutes. Make 3/4 cup.
Herb Mayonnaise
1-1/2 cup mayonnaise
1/2 cup chopped parsley
1/4 cup chopped watercress
1/4 cup chopped chives
2 tsp chervil
1 tsp tarragon
1/2 tsp salt
1/4 tsp pepper
parsley sprig for garnish
In covered blender container at high speed, blend all ingredients except parsley sprig until well mixed and mayonnaise is green.
Spoon into small bowl; cover and refrigerate until serving time. To serve, garnish with parsley sprig. Makes 1-1/2 cups.
Shrimp-Olive Sauce
1 (8 oz) can tomato sauce
1/2 lb shelled and deveined small shrimp, cooked
1/2 cup sliced pimento-stuffed olives
1/3 cup dry white wine
In 1-quart saucepan over medium heat, heat all ingredients, stirring.
Makes 2 cups.
Orange Sauce
3/4 cup orange juice
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp ground nutmeg
2 tbsp butter or margarine
2 tbsp flour
Combine orange juice, lemon juice, salt and nutmeg; set aside.
In 1-quart saucepan over medium heat, melt butter.
Add flour and cook, stirring constantly, until mixture is well blended.
Add juice mixture; cook, stirring constantly, until sauce is thickened.
Makes 3/4 cup.
Cucumber-Dill Sauce
1 (8 oz) container sour cream
1 medium cucumber, peeled and chopped
1 tsp dill weed
1 tsp sugar
3/4 tsp salt
1/8 tsp pepper
In small bowl with spoon, mix well all ingredients. Makes 2 cups.
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