Anise dressing for seafood

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

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

Yield

1 cup

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

Try a little of this sauce on oysters.

very easy, condiments

sauces, dressings

French recipes
Food in Europe

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