Dipping Sauces for Squid

Title:
Dipping Sauces for Squid

Yield:
1 Servings

Categories:
Condiment




Ingredients:




--------------------------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 ts 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip