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      RECIPE TITLE "Sauces for Fish"  Author: Aline

    Sauces for Fish: Serve with your favorite fish or with fish fritters.

    Mustard Sauce

    1/2 cup mayonnaise
    3 tbsp milk
    1/4 tsp salt
    1 tbsp prepared mustard

    In small bowl, mix well mayonnaise, milk, salt and prepared mustard. Cover and refrigerate until serving time. Make 2/3 cup.

    Tartar Sauce

    1 cup mayonnaise
    2 tbsp minced parsley
    1 to 2 tbsp minced dill pickle
    1 to 2 tbsp minced onion
    1 tbsp bottled capers
    1 tbsp minced pimento-stuffed olives (optional)

    In small bowl with fork, stir together all ingredients until well mixed.
    Make 1-1/4 cups.

    Green Mayonnaise Dressing

    2 cups mayonnaise
    1/3 cup chopped parsley
    4 tsp tarragon vinegar
    1/2 tsp tarragon
    2 green onions, cut up

    In covered blender container at medium speed, blend all ingredients until smooth, occasionally stopping blender and scraping sides. Refrigerate. Makes 2 cups.

    Horseradish Sauce

    1/3 cup mayonnaise
    1/4 cup minced dill pickles
    2 tbsp horseradish
    1 tbsp milk
    1/8 tsp pepper

    In small bowl with spoon, combine mayo, dill pickles and horseradish.
    Stir in milk and pepper and blend well. Makes 3/4 cup.

    Shrimp Sauce

    6 tbsp butter
    1/2 (16 oz) pkg frozen shelled and deveined shrimp
    6 tbsp flour
    1/8 tsp paprika
    1/8 tsp pepper
    1/4 tsp salt
    1 cup half-and-half cream
    1/2 cup sauterne

    In 1-quart saucepan over medium-high heat, in hot butter, cook shrimp until tender, about 5 minutes. Blend in flour, paprika, pepper and salt.

    Gradually stir in half-and-half and sauterne and cook, stirring constantly, until thickened.

    Dill-Butter Sauce

    1 cup butter
    1 tsp dill weed
    1/4 tsp salt

    In 1-quart saucepan over low heat, melt butter. Stir dill weed and salt into melted butter. Serve hot. Makes 1 cup.

    Watercress Sauce

    1 medium onion
    1/3 cup butter or margarine
    1 small garlic clove
    1 bunch watercress, chopped
    1/4 cup white wine

    Slice onion thinly.

    In 1-quart saucepan over medium-high heat, in hot butter, cook onion and garlic until onion is tender, about 5 minutes.

    Discard garlic, Stir in chopped watercress and white wine. Cook until watercress is tender, about 3 minutes. Make 3/4 cup.

    Herb Mayonnaise

    1-1/2 cup mayonnaise
    1/2 cup chopped parsley
    1/4 cup chopped watercress
    1/4 cup chopped chives
    2 tsp chervil
    1 tsp tarragon
    1/2 tsp salt
    1/4 tsp pepper
    parsley sprig for garnish

    In covered blender container at high speed, blend all ingredients except parsley sprig until well mixed and mayonnaise is green.

    Spoon into small bowl; cover and refrigerate until serving time. To serve, garnish with parsley sprig. Makes 1-1/2 cups.

    Shrimp-Olive Sauce

    1 (8 oz) can tomato sauce
    1/2 lb shelled and deveined small shrimp, cooked
    1/2 cup sliced pimento-stuffed olives
    1/3 cup dry white wine

    In 1-quart saucepan over medium heat, heat all ingredients, stirring.
    Makes 2 cups.

    Orange Sauce

    3/4 cup orange juice
    1 tbsp lemon juice
    1/8 tsp salt
    1/8 tsp ground nutmeg
    2 tbsp butter or margarine
    2 tbsp flour

    Combine orange juice, lemon juice, salt and nutmeg; set aside.

    In 1-quart saucepan over medium heat, melt butter.

    Add flour and cook, stirring constantly, until mixture is well blended.

    Add juice mixture; cook, stirring constantly, until sauce is thickened.

    Makes 3/4 cup.

    Cucumber-Dill Sauce

    1 (8 oz) container sour cream
    1 medium cucumber, peeled and chopped
    1 tsp dill weed
    1 tsp sugar
    3/4 tsp salt
    1/8 tsp pepper

    In small bowl with spoon, mix well all ingredients. Makes 2 cups.

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