Dipping Sauces for Squid
| Yield: | 1 Servings |
| Categories: | Condiments |
| TAMARIND-RAISIN CHUTNEY | ||
| 1 | c | Currants or raisins |
| 4 | To 6 ts tamarind concentrate (available at gourmet stores, Indian | |
| And Middle Eastern groceries) | ||
| 1 | tb | Ginger, minced |
| 1 | ts | Fresh green chile pepper, minced, or substitute cayenne |
| LEMON-GARLIC BUTTER | ||
| Juice of 2 lemons | ||
| 4 | tb | Butter |
| 1 | To 6 cloves garlic, minced | |
| AIOLI MAYONNAISE | ||
| 4 | Cloves garlic | |
| 2 | To 3 raw egg yolks | |
| Salt and pepper to taste | ||
| 2 | c | Olive oil |
| 2 | tb | Lemon juice or vinegar |
| 1 | tb | To 2 tb water or additional lemon juice |
| 1/2 | ts | Dijon mustard (optional) |
| TAMARIND-RAISIN CHUTNEY |
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