Lemon Caper Aioli
This is a must for Calamari and delicious with shrimp or grouper fingers. Easily made with an immersion blender or the old fashion kind.
- Three egg yolks
- Two tablespoons of lemon juice
- Two tablespoons of stone ground mustard
- One large garlic clove, chopped
- Two cups of vegetable oil
- One heaping tablespoon of capers, chopped
- One tablespoon of dill pickles, minced
- Four green onions, thinly sliced
- One bunch of parsley, finely chopped
- Red hot sauce to taste
- Sea salt and freshly gound black pepper to taste
Blend the first four ingredients and then add the oil in a very thin stream with the blender running. Fold in remaining ingredients and chill.
The Very Best Red Cocktail Sauce
- One 6 ounce can of tomato paste
- Three tablespoons of cider vinegar
- Two tablespoons of prepared horseradish
- One tablespoon of fresh lemon juice
- One teaspoon of lemon zest
- One teaspoon of garlic powder
- One tablespoon of honey
- One tablespoon of Worcestershire sauce
- Sea salt to taste (one teaspoon recommended)
- Freshly ground black pepper (one half teaspoon recommended)
- Red hot sauce to taste (two dashes recommended)
Stir ingredients together thoroughly and thin with a tablespoon or two of water to a desired consistency. Chill overnight. This makes a little more than a cup of cocktail sauce.
My Favorite Tartar Sauce
You simply will not find a better tartar sauce recipe. This one incorporates a host of fresh and preserved ingredients that will enhance any seafood dish you offer your guests, particularly fried or grilled fish.
- Two cups of mayo, preferably homemade
- Two green onions, thinly sliced
- One large clove of garlic, minced
- Three tablespoons of stuffed green olives, finely minced
- Four tablespoons of capers, chopped
- Three tablespoons of dill pickles, minced
- Two tablespoons of fresh parsley, minced
- Two tablespoons of fresh lemon juice
- One teaspoon of lemon zest
- Two teaspoons of Dijon mustard
- Sea salt to taste
- One teaspoon of green peppercorns, minced
Fold all the ingredients into the mayonnaise and and refrigerate at least overnight and hopefully for a couple of days.
But First... 