Description: Cool, creamy, piquant, slightly spicy. A perfect dipping sauce for boiled or grilled shrimp, or a spread for salmon/tuna burgers.
Other:
Ingredients:
Time:
5 min.
Difficulty:
Easy
Serving Size:
N/A
3/4 cup mayonaisse(Hellman's regular mayo please)
1/4 cup Dijon Mustard
2 Tbsp Thai Chili Sauce
1/2 tsp Smoked Paprika
A couple of dashes of Wocestershire Sauce
Zest of one Lemon
Juice of one Half Lemon
Salt, Pepper, Hot Sauce to taste.
Preparation:
Thai chili sauce is usually readily available in grocery stores (although the stuff from the Thai market is better). If you can't find it, you can make an approximation with a Tbsp of ketchup, a Tbsp of melted apple or apricot jelly, and a bit of red pepper flakes. Or, if you're feeling lazy, just use 2 Tbsp of ketchup.
Instructions:
Mix everything together. This needs to sit in the fridge for at least two hours before using. Before serving, taste for salt, pepper and heat.
*Don't go overboard on the smoked paprika. You may not taste it when you sample just after mixing. It needs time to bloom. The idea is to add a subtle smokiness that doesn't overpower the seafood.
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