Saturday, April 28, 2007

Green Goddess dressing and Remoulade sauce

Seasonal Recipe of the Week
You know a good sauce can save a meal. If you start with a basic piece of fresh grilled fish, and don’t over cook it, all you need to do is top it with a great sauce and you will dazzle them every time. The same is true for a simple platter of steamed or raw vegetables. So here are two old school show stoppers to put the finishing touches on your meal.

Green Goddess Dressing

1 cup homemade (or not) mayonnaise
1 clove chopped garlic
3 chopped anchovies
1/4 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon Tarragon vinegar
1/2 teaspoon salt
Black pepper to taste
1/2 cup sour cream

Combine all ingredients in food processor except sour cream (till nice and green) and then turn into mixing bowl. Fold in sour cream by hand. Serve chilled. This makes 2 cups.

Remoulade Sauce

This is not the mayo kind, it's the French dressing kind!
3 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 tablespoons scallions
2 tablespoons minced celery
1 teaspoon horseradish
1 tablespoon chopped parsley
1/2 cup plus 1 tablespoon olive oil
Dash of Tabasco
Salt and pepper to taste

Combine everything but the olive oil and seasonings in a blender. Slowly add olive oil through the top of blender in a steady stream. Now season with salt, pepper, and Tabasco. This makes 1 cup.