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Anise dressing for seafood

A French sauce to accompany cooked lobster, prawns, crab and other shellfish.


3⁄4 c olive oil
2 T mustard (Dijon mustard)
2 T shallot (finely chopped)
3 T parsley (finely chopped)
3 T tarragon (finely chopped)
3 T chives (finely chopped)
  pepper (to taste, freshly ground)
1 pn salt (optional)
1⁄3 c liquor (or to taste, anisette, use pastis or Pernod)


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
Preparation time
1 cup


This dressing has a strong, distinctive flavor even with no salt.

Try a little of this sauce on oysters.


French cuisine

very easy, condiments
sauces, dressings
French recipes
Food in Europe