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Cocktail Sauce
Here is the foundation for the classic seafood
dipping sauce. Make it your own by adding hot
sauce, freshly ground pepper or even freshly
grated horseradish.
Makes about 1 cup
1 cup chili sauce
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1. Stir ingredients together in a small bowl. Serve
immediately or store covered in the refrigerator
until serving.
Nutritional information per serving (1 tablespoon):
Calories 17 (0% from fat) • carb. 4g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0 mg • sod. 241mg
• calc. 0mg • fiber 0g
Hollandaise
This classic and decadent sauce pairs perfectly
with simple steamed vegetables and eggs. This
version, made in a blender, is also foolproof.
Makes 1 cup
½ cup (8 tablespoons) unsalted butter
4 large egg yolks
¼ teaspoon kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½ tablespoons fresh lemon juice
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, run the unit on Low
for about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the pour lid from the cover. Very slowly
drizzle the hot butter through the opening while
using a measuring cup or dish towel to shield
the opening to prevent any splatter. When
adding the butter, be careful not to add the
white milk solids that will be left on the bottom
of the pan.
4. Once all the butter has been added, check
hollandaise for consistency. Use a long,
skinny spatula to stir, as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, blend in some hot
water, 1 tablespoon at a time, until desired
consistency is achieved.
5. Taste and adjust seasoning accordingly.
6. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving (1 tablespoon):
Calories 114 (97% from fat) • carb. 0g • pro. 1g
• fat 12g • sat. fat 7g • chol. 82mg • sod. 35mg
• calc. 6mg. • fiber 0g
Remoulade
This sauce complements freshly steamed
seafood, as well as vegetables. For a richer,
thicker consistency, use Greek yogurt in place of
regular.
Makes 2
1
⁄3 cups
½ medium to large shallot, peeled and cut
into 1-inch pieces
¼ cup fresh Italian parsley, stems
discarded
1 tablespoon fresh dill
1 tablespoon Dijon mustard
3 tablespoons drained capers
½ cup nonfat plain yogurt
¼ cup sweet relish
1¼ cups mayonnaise
1
⁄8 teaspoon freshly ground black pepper
1. Insert the chopping blade into the work bowl
of a food processor. Add the shallot, parsley
and dill; pulse to chop, about 10 pulses.
Scrape down the sides of the bowl and add the
mustard and capers and pulse 5 to 10 times to
chop.
2. Add the yogurt, relish, mayonnaise and black
pepper; use 5 long pulses to combine. Do not
over-process. Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 64 (89% from fat) • carb. 1g • pro. 1g
• fat 6g • sat. fat 1g • chol. 26mg • sod. 105mg
• calc. 8mg • fiber 0g
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