Another word for Tartar Sauce. Trust me, if you make this you will NEVER again buy the stuff in the store.
- 3/4 cup mayonnaise
- 2 1/2 tsp. Dijon mustard
- 1 tsp. pure freshly squeezed lemon juice
- 1/4 tsp. tarragon
- 1/4 tsp. dillweed
- 1/2 tsp. dried parsley
- 2 tbsp. green relish
Combine all the ingredients in a small bowl. Cover and refrigerate over night. If anything is left over, store in an airtight container.
Serve with your fish fillets of choice, making sure not to overcook.
This is a food-marriage for sure.
Shrimp Remoulade
This is a great and super easy first course that will bring accolades galore.
- 2 cups mayonnaise (not salad dressing)
- 1 tbsp. prepared mustard
- pinch of black pepper
- 1/2 cup finely chopped dill pickle
- 1 hard cooked egg, chopped
- 1 garlic clove, minced
- 1 tbsp. drained capers
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped chervil
- 1 tbsp. fresh parsley, chopped
- 2 lbs. large cooked and cleaned shrimp, chilled
- shredded lettuce
In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.
To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.
Add a warm dinner roll, fresh butter and YUM!
Crab/Cranberry Panini
The other day, while getting ready for our company, we messed up two (yes, we actually did) recipes of the nests for this recipe. The next day, with a bowl full of this filling, the lightbulb went off and this is what we did…..
The cranberries were chopped fine and added to the mixture. Add enough mayonnaise (not salad dressing) to hold together and take two slices of bread (we used weight watchers multigrain) and make a sandwich….Add a slice of cheese, top with the second slice of bread and put in the hot panini pan.
OMG! This is a new sandwich for us and ever so good.
The recipe for the filling is: Gingered Crab In Potato Nests
Scampi With Lime Mayonnaise Dip
Nothing is better than Scampi…summertime…..deck/patio….friends….cold wine……
- 1/2 cup mayonnaise
- 2% thick yogurt
- gated zest of 1 lime
- dash tabasco
- 1 lb. scampi, peeled and deveined
To prepare the dip, whisk all ingredients (not the scampi) together in a bowl until blended. Cover with plastic wrap, pressing the top into the surface to avoid a crust. Place in the fridge.
Bring a large pot of water to a rapid boil. Place the scampi in a sieve and plunge into the boiling water for about 1 1/2 – 2 minues or until they turn pink.
Immediately plunge into a cold water bath to stop further cooking and pat dry.
Arrange on ice on a platter garnished with spinach leaves. Serve the dip in a cold crock alongside.
Dip and enjoy!