Yoghurt Seafood Sauce

This is a lovely, piquant but very easy sauce for shellfish.

Serves 4-6

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. It has also appeared in Sainsbury's Magazine

Yoghurt Seafood Sauce
 2 rounded tablespoons good-quality mayonnaise
 4 tablespoons natural yoghurt or Greek yoghurt, about 5 oz (150 g)
 1 tablespoon tomato purée
 1 tablespoon Worcestershire sauce
 2 level teaspoons horseradish sauce
 2 tablespoons lemon juice
 1 clove garlic, crushed
 cayenne pepper


This recipe is unbelievably easy, because all you do is combine all the above ingredients with a seasoning of salt and a pinch of cayenne, and stir well to blend them together thoroughly.

Store, covered, in a cool place until needed. For slimmers, this can be made entirely with 0% Greek yoghurt and no mayonnaise.

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