Ingredients for - Sauces for fish and seafood
How to cook deliciously - Sauces for fish and seafood
1. Stage
Mayonnaise pesto sauce. Put the basil leaves and a little salt in the blender and chop. Pour in a little oil and process again in the blender until a creamy texture is obtained. Add the garlic. Don't add too much garlic, so it doesn't overpower the basil. Add the nuts and cheese and blend everything in the blender, gradually adding the remaining olive oil. Season with salt and pepper, remembering that the Parmesan itself is salty and the raw garlic has already spiced up the dish. Add the mayonnaise to the mixture and stir.
2. Stage
Thousand Island Sauce. Chop the onions and olives, put all the ingredients in a blender and chop.
3. Stage
Oriental Sauce. Bake the peppers in the oven at 200C for 30 minutes. Let cool and remove the skin. (In many recipes, we are told to put the peppers "sweat" in a plastic bag. I think it is better to avoid hot plastic. The skin of well-baked peppers comes off easily as it is. You can just put the peppers in a pot and cover). Chop the peppers in a blender with the rest of the ingredients.
4. Stage
Tartar sauce. Chop onion, parsley and gherkins. Put all the ingredients in a blender and chop.
