Sauces for Fish

When thinking, "What should I fix for dinner?", we often forget to move on from the meat and chicken categories and plan a fish entree'. Whether you are serving salmon, bass, red snapper, swordfish steaks or another choice, the sauces included here can be a tasty addition--and will probably make you think of serving fish more often.

And don't forget to try different methods of cooking your fish. Our favorite is grilling, but pan frying or broiling or baking certainly provide other easy ways to prepare a healthy dinner.

Our sauces can be used to superbly complement a fish main course. Most need to be made ahead of time so they can be chilled thoroughly.

The first recipe, Sauce Mayonnaise, includes some variations. You can use just the basic recipe, or include a couple of the variations separately to transform a platter of fish and/or seafood into beautiful and subtly delicious gourment fare.

Sauce Mayonnaise

2 egg yolks, at room temperature
1 Tbsp. Dijon mustard
3/4 cup each olive oil and vegetable oil
1 1/2 Tbsp. warm vinegar or lemon juice
salt and white pepper

After rinsing a small bowl with hot water, wipe it dry. Place egg yolks and mustard in the warmed bowl and mix well with a wire shisk, then set the bowl over boiling water for just a few seconds, continuing to beat as the mixture thickens slightly. Take care not to beat over the heat too long or the mayonnaise will be too thick.

Remove fro the heat, mix the oils togetherand gradually beat into the eggs, a little at a time, beating continuously and waiting until each addition has been thoroughly incorporated and the mixture is creamy before beating in the next one.

When one-third to one-half of the oil has been mixed in, beat in the vinegar, then gradually add the remaining oil in small amounts, beating continuously after each addition. When all the oil has been absorbed, season to taste with salt and pepper. Keep chilled.

Sauce Andalouse Mix together 2 cups Sauce Mayonnaise and 1/2 cup ripe tomato puree'. Stir in two tablespoons finely chopped pimento. Keep chilled.

Tarrragon Mayonnaise Mix together one tablespoon finely chopped fresh tarragon (or 1 1/2 teaspoons dried) and one cup Sauce Mayonnaise. Add 1 teaspoon lelmon juice, salt and freshly ground pepper to taste. Keep chilled.

Curry Mayonnaise Mix 1/2 teaspoon curry powder to Sauce Mayonnaise--or mix to taste if you prefer more.

Anchovy Mayonnaise With one cup Sauce Mayonnaise, mix one tablespoon each chopped anchovy fillets and finely chopped shallots. Keep chilled

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