Dipping sauces for squid (4)

1 servings

Ingredients

Quantity Ingredient
1 cup Currants or raisins
4 To 6 ts tamarind concentrate (available at gourmet stores, Indian
And Middle Eastern groceries)
1 tablespoon Ginger, minced
1 teaspoon Fresh green chile pepper, minced, or substitute cayenne
Juice of 2 lemons
4 tablespoons Butter
1 To 6 cloves garlic, minced
4 Cloves garlic
2 To 3 raw egg yolks
Salt and pepper to taste
2 cups Olive oil
2 tablespoons Lemon juice or vinegar
1 tablespoon To 2 tb water or additional lemon juice
½ teaspoon Dijon mustard (optional)

Directions

TAMARIND-RAISIN CHUTNEY

LEMON-GARLIC BUTTER

AIOLI MAYONNAISE

TAMARIND-RAISIN CHUTNEY

Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste.

LEMON-GARLIC BUTTER:

Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready.

ROUGHLY-CHOPPED GARLIC:

Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here.

Throw in a handful of chopped garlic 1 minute before the squid rings are ready to come out. Remove golden brown garlic with a mesh scoop after you take out the squid. Be sure you get all the pieces out.

Anything left in the oil will burn and impart a bitter flavor to the next batch of squid.

AIOLI MAYONNAISE:

This French garlic mayonnaise recipe is from The Book of Garlic. It makes a great dipping sauce for squid. You can make it in a blender for speed, but it tastes better made the authentic way.

Peel the garlic and pound in a mortar until smooth. Add the egg yolks and seasoning. Continue pounding until the paste is smooth.

Then beat in lemon juice with a whisk. Start adding the oil a drop at a time while continuing to whisk. If you use a blender, whirl the garlic, lemon juice and egg yolks for about a minute until smooth and then add a slow, thin stream of oil while blender is still on high.

Do not over liquefy! The sauce should be thick like mayonnaise. If the sauce gets too thick, add water or lemon juice.

Makes about 3 cups.

From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.

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