Kitchen Tips

Choose your favourite seafood sauce

Choose from one of five mayonnaise-based sauces to pair with your favourite seafood

Clockwise from left: harissa aioli, classic tartare, cocktail sauce, mexican mayo and green goddess dressing
If you're serving seafood this season (and in Australia it's a must) then you'll need a good sauce to serve along side. We have five of our best mayonnaise-based sauces that will go perfectly with all your favourite prawn dishes or seafood platters.
Classic tartare
Prep time: 10 minutes
Makes: 2/3 cup
Combine ½ cup whole-egg mayonnaise, 1 tablespoon lemon juice, 1 tablespoon finely chopped dill pickles, 1 tablespoon finely chopped fresh dill and 2 teaspoons chopped capers in a small bowl.
Harissa aioli
Prep time: 5 minutes
Makes: 1 cup
Stir 2 teaspoons harissa, 1 teaspoon smoked paprika and 2 teaspoons lemon juice together in a small bowl. Stir ½ cup whole-egg aïoli and ½ cup sour cream in a second small bowl. Swirl harissa mixture through aïoli mixture.
Green goddess dressing
Prep time: 10 minutes
Makes: ¾ cup
Process ¼ cup whole-egg mayonnaise, 2 tablespoons sour cream, ¼ cup coarsely chopped fresh flat-leaf parsley, 1 tablespoon each coarsely chopped fresh basil and fresh chives, 1 tablespoon lemon juice, 2 tablespoons water, 1 coarsely chopped anchovy fillet and 1 finely chopped clove garlic until smooth; season. Top with basil leaves to serve, if you like.
Cocktail sauce
Prep time: 10 minutes
Makes: 2 cups
Combine 1 cup crème fraîche, ⅔ cup whole-egg mayonnaise, 1½ tablespoons tomato sauce (ketchup), 2 teaspoons lemon juice, ½ teaspoon worcestershire sauce, ½ teaspoon sweet paprika and ¼ teaspoon Tabasco in a small bowl; thin with a little cold water, if necessary. Cover and refrigerate until needed.
Mexican mayo
Prep time: 5 minutes
Makes: ¾ cup
Process ¾ cup whole-egg mayonnaise and 1 chilli in adobo sauce (or ½ teaspoon smoked paprika and ¼ teaspoon ground chilli) until smooth. Stir in ⅓ cup chopped fresh coriander (cilantro). Top with coriander leaves to serve, if you like.

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