Mayonnaise based sauces
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Prepared mayonnaise |
| 1 | tablespoon | Tomato puree; or to taste |
| 1 | tablespoon | Finely diced red bell pepper |
| 1 | Boiling potato; peeled, cut in | |
| ; 1-inch dice | ||
| 1 | cup | Prepared mayonnaise |
| 2 | Cloves garlic; finely minced | |
| 1 | cup | Prepared mayonnaise |
| 1 | teaspoon | Mustard |
| 1 | teaspoon | Drained capers |
| 1 | teaspoon | Chopped parsley |
| 2 | Gherkins; chopped fine | |
| 1 | teaspoon | Chopped chervil |
| ½ | teaspoon | Chopped tarragon |
| 2 | Filets anchovies; chopped fine | |
Directions
ANDALOUSE SAUCE
AIOLI
REMOULADE
In a small bowl mix together the mayonnaise and tomato puree.
Garnish with diced red bell pepper. Serve with chicken.
Yield: approximately 1 cup.
AIOLI:
In a small saucepan boil potato until tender, drain and reserve.
In a small bowl mix together mayonnaise and garlic. Add potato.
Serve with fish.
Yield: approximately 1-½ cups REMOULADE:
In a bowl combine all ingredients. Serve with fish or chicken.
Yield: approximately 1-¼ cups Converted by MC_Buster.
Per serving: 151 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 416mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INK118 Converted by MM_Buster v2.0n.