Yoghurt Seafood Sauce
This is a lovely, piquant but very easy sauce for shellfish.
|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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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
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.
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Usually, rich sauces such as mayonnaise are off the radar for dieters, but Delia has cleverly come up with a way round it and created a low-fat mayo that is based on a 19th-century original by one of her favourite cookery writers.
Serve this very English classic with sausages, roast meats, cheese… just about anything you like really.
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet.
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