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Tarter Sauce
1 cup mayonnaise 1 tbsp bottled capers
2 tbsp minced parsley 1 tbsp minced
1-2 tbsp minced Dill pickle pimento-stuffed
1-2 tbsp minced onion olives (optional)
In small bowl, stir all ingredients together until well mixed. |
Mustard Sauce
1/2 cup mayonnaises
1/4 tsp salt
3 tbsp milk 1 tbsp prepared mustard
Mix together in small bowl until, cover and refrigerate until serving.
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Dill-Butter Sauce
1 cup butter/margarine
1/4 tsp salt
1 tsp dill weed
Melt butter in sauce pan. Stir dill weed & salt into melted butter.
Serve sauce hot
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Green Mayonnaise Dressing
2 cups mayonnaise
1/2 tsp tarragon
1/3 cup chopped parsley
2 green onions
4 tsp tarragon vinegar (cut up)
Blend all ingredients in covered blender at medium speed until smooth,
occasionally stopping blender and scraping sides. Refrigerate.
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Horseradish sauce
1/3 cup mayonnaise 1 tbsp milk
1/4 cup minced dill pickles
1 tsp pepper
2 tbsp horseradish
In small bowk with spoon, combine mayonnaise, dill pickles
and horseradish. Stir in milk and pepper and blend rogether well. |
Shrimp-Olive Sauce
18 oz can tomato sauce
1/2 cup dry white wine
1/2 lb shelled & deveined small shrimp, cooked
1/2 cup sliced pimento-stuffed olives, sliced
Heat in saucepan over medium hat, stirring |
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Cucumber-Dill Sauce
18 oz. Container of sour cream
1 med cucumber, peeled & chopped
1 tsp dill weed 1 tsp sugar
3/4 tsp salt
/8 tsp pepper
Mix all ingredients well in small bowl with spoon.
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Herb Mayonnaise
1 1/2 cups 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 spri for garnish
Blend all ingredient, except parsley, in
blender at high speed until well mixed and mayonnaise is green. Put in
bowl, cover and refrigerate until serving. Garnish with parsley sprig
before serving. |
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Orange Sauce
3/4 cup orange juice
1 tbsp lemon juice
1/8 tsp ground nutmeg
1/ tsp salt
2 tbsp butter/margarine
2 tbsp all-purpose flour
In measuring cup, combine Orange & lemon juice, salt
and nutmeg and set aside.
Melt butter in saucepan. Add flour and cook, stirring constantly, until
mixture is well blended. Add juice mixture, stirring constantly until
sauce is thickened. |
Watercress Sauce
1 bunch watercress (chopped)
1 small garlic clove 1/4 cup white table wine
1/3 cup butter/margarine 1 med. Onion
Thinly slice onion . Cook onion & garlic in butter
over med-high heat until onion is tender. Discard garlic, stir in
wtercress & wine. Cook until watercress is tender (about 3 min.)
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