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Lemon Parsley Butter Sauce: (1/2 cup - 125 ml)

2 tbsp (31 ml) lemon juice

2 tbsp (31 ml) chopped parsley

1/4 cup (62 ml) melted butter

1/2 tsp (2 ml) salt

a pinch of pepper

Melt butter in pan on medium heat. *Before butter starts to brown add lemon juice and parsley. Season to taste. *This sauce can be served separately on baked fish.

Cocktail Sauce: (1 cup - 250 ml)

3/4 cup (187.5 ml) Chili Sauce

1 1/2 tsp (7 ml) Horseradish

1 tsp (5 ml) Worchestershire

Juice of 1 small lemon

Dash of tobasco

1 clove minced garlic

salt and pepper to taste

1 tsp (5 ml) white vinegar

pinch of dry mustard

Mix all ingredients together and refrigerate.

Tartar Sauce: (1 1/2 cups - 375 ml)

1 cup (250 ml) salad dressing

2tbsp (31 ml) prepared mustard

2 tbsp (31 ml) lemon juice

2 tbsp (31 ml) sweet pickles chopped

2 tbsp (31 ml) chopped onion

dash of paprika

Mix together and refrigerate.

Hollandaise Sauce: (3/4 cup - 187.5 ml)

3 egg yolks

2 tbsp (31 ml) lemon juice

1/3 cup (88ml) clarified butter

1 oz (31 ml) water to thin, if necessary

Beat egg yolks in stainless steel bowl, till slightly thickened over boiling water. *Remove from heat. *While beating slowly incorporate clarified butter, add lemon juice to taste, keep warm until served.

Bright sauces add interest to white fish and bring out the delicte flavour.

*Chopped parsley, pimiento, or paprika add color.

Yogourt & Cucumber Sauce:

1 large cucumber, peeled, seeded

2 cups (500 ml) plain yogourt

4 green onions chopped

salt to taste

Grate cucumber or chop fine, drain, combine with other ingredients, season to taste. *Refrigerate several hours.

White Sauce with Variations:

2 tbsp (31 ml) butter

2 tbsp (31 ml) flour

1 cup (250 ml) milk

1/2 tsp (2.5 ml) salt

few grains of pepper

Melt butter in saucepan, mix in flour and cook stirring constantly until smooth and bubbly. Add milk, stirring constantly until thick. *Add seasonings and cook 3 minutes longer for best flavour.

Egg Sauce

Add 2 chopped hard boiled eggs to the above White Sauce recipe.

Cheese Sauce

Add 1/2 cup (125 ml) grated cheddar cheese to the above White Sauce recipe.

Caper Sauce

(Especialy good served with salmon). *Add 2 tbsp (31 ml) capers. *Remove from heat and stir in 1 tbsp (15 ml) lemon juice, 1/4 cup (62 ml) sour cream OR 1/4 cup (62 ml) buttermilk. Add to the above White Sauce recipe.

Dill Sauce

Add: 1/2 tsp (2.5 ml) dill seed

1 tbsp (15 ml) chopped parsley

1 tbsp (15 ml) lemon juice......to the above White Sauce recipe.

I hope for more later,

but for now

Lets either go back to the Recipe Index


Or simply dance back home with Timon!