Anise dressing for seafood
A French sauce to accompany cooked lobster, prawns, crab and other shellfish.
Ingredients
3⁄4 cup olive oil
2 tablespoons mustard (Dijon mustard)
2 tablespoons shallot (finely chopped)
3 tablespoons parsley (finely chopped)
3 tablespoons tarragon (finely chopped)
3 tablespoons chives (finely chopped)
pepper (to taste, freshly ground)
1 pinch salt (optional)
1⁄3 cup liquor (or to taste, anisette, use pastis or Pernod)
Instructions
Combine all ingredients, stirring to mix, until a uniform texture.
Let the sauce stand 15-20 minutes in the refrigerator.
Serve this dreassin by mixing it with pieces of fish, shellfish or seafood cooked and shelled.
Total time
15 minutes
Cooking time
0 minutes
Preparation time
15 minutes
Yield
1 cup
Notes
This dressing has a strong, distinctive flavor even with no salt.
Try a little of this sauce on oysters.