Fonterra Food Services
3 Dipping Sauces for Prawns
3 egg yolks
1 tblsp white wine or sherry vinegar
125g Western Star Chefs Choice butter
prawns or fresh seafood, for serving

Honey Mustard
2 teaspoons wholegrain mustard
1 1/2 tspn honey

Coriander, Ginger and Citrus
2 tblsp finely chopped coriander
1 tspn finely grated ginger
1 tspn finely grated orange rind
finely grated rind of 1 lime
salt and white pepper, to taste

Roasted Red Capsicum Aioli
2 cheeks roasted red capsicum, chopped
1 clove garlic, crushed
Combine the yolks and vinegar in a small food processor bowl and pulse well to combine.
Melt the butter in a saucepan until very hot. With the motor running, add the butter to the processor in a slow, steady stream.
For variations, add desired ingredients to the processor and blend briefly to combine.
Serve warm or cold as a dipping sauce with prawns or seafood.
Tip :
Sauces can be made a day ahead and refrigerated until required. Stir gently to combine before spooning into serving dishes.
For breakfast with a twist, try serving the dipping sauce variations with poached eggs!

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