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DIPPING SAUCES FOR SQUID (4)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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-----TAMARIND-RAISIN CHUTNEY-----
1 c Currants or raisins
4 To 6 ts tamarind
-concentrate (available at
-gourmet stores, Indian
And Middle Eastern
-groceries)
1 tb Ginger, minced
1 t Fresh green chile pepper,
-minced, or substitute
-cayenne
-----LEMON-GARLIC BUTTER-----
Juice of 2 lemons
4 tb Butter
1 To 6 cloves garlic, minced
-----AIOLI MAYONNAISE-----
4 Cloves garlic
2 To 3 raw egg yolks
Salt and pepper to taste
2 c Olive oil
2 tb Lemon juice or vinegar
1 tb To 2 tb water or additional
-lemon juice
1/2 ts Dijon mustard (optional)
-----TAMARIND-RAISIN CHUTNEY-----
Puree all the ingredients in a food processor or blender. Adjust
tartness and spiciness to taste.
LEMON-GARLIC BUTTER:
Fry garlic in 1 Tb of butter until lightly browned. Add rest of
butter and lemon. When butter melts, sauce is ready.
ROUGHLY-CHOPPED GARLIC:
Actually, this is not a sauce, but it was such a hit at one squid
party that I am including it here.
Throw in a handful of chopped garlic 1 minute before the squid rings
are ready to come out. Remove golden brown garlic with a mesh scoop
after you take out the squid. Be sure you get all the pieces out.
Anything left in the oil will burn and impart a bitter flavor to the
next batch of squid.
AIOLI MAYONNAISE:
This French garlic mayonnaise recipe is from The Book of Garlic. It
makes a great dipping sauce for squid. You can make it in a blender
for speed, but it tastes better made the authentic way.
Peel the garlic and pound in a mortar until smooth. Add the egg
yolks and seasoning. Continue pounding until the paste is smooth.
Then beat in lemon juice with a whisk. Start adding the oil a drop
at a time while continuing to whisk. If you use a blender, whirl the
garlic, lemon juice and egg yolks for about a minute until smooth and
then add a slow, thin stream of oil while blender is still on high.
Do not over liquefy! The sauce should be thick like mayonnaise. If
the sauce gets too thick, add water or lemon juice.
Makes about 3 cups.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
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