SEAFOOD/FISH ESSENTIALS: SPICY DILL SAUCE
This is a great sauce for seafood and fish. In addition, I also use it on baked potatoes. The sriracha and pepper give it a mild heat; just enough to bring a smile to your tongue. It is easy/peasy to make and is ready for action in 15 quick minutes. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 15m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. If you do not have any sriracha sauce, you might try some chili sauce or hot sauce. However, be careful and do just a bit at a time, until you like what you taste.
- 3. You can vary the amounts of yogurt-to-mayonnaise, or use all of one or the other, and make sure you wind up with 10 tablespoons total. Just remember, the more yogurt you use, the tangier the sauce will be. As a matter of fact, if you up the yogurt, you might want to add a bit more honey; to keep the sauce from becoming too bitter... just a suggestion.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients to a small mixing bowl... except the salt and pepper.
- 6. Whisk together until smooth.
- 7. Wait about 15 minutes, to give the ingredients a chance to know each other, and then season with salt and pepper, to taste.
- 8. Store in a glass container with a tight-fitting lid until needed.
- 9. PLATE/PRESENT
- 10. It is great on seafood, fish; even things like baked potatoes. This image is of my sweet potato patties on wild rice. Enjoy.
- 11. Keep the faith, and keep cooking.
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