Think Pink Dressing With That ' Redhot ' Flair

"A Scandinavian-inspired dressing/sauce for your favourite piece of plainly-cooked or grilled fish - lovely dolloped over salmon or a white fish fillet! Or try it as a dip for chips. If you're watching your weight, 'light' products will reduce the calorie count, but the flavour will still be awesome!"
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by LucyS-D photo by LucyS-D
photo by LucyS-D photo by LucyS-D
photo by LucyS-D photo by LucyS-D
Ready In:
10mins
Ingredients:
10
Yields:
1 1/2 cups (approximately)
Serves:
4-6
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ingredients

  • 12 cup mayonnaise
  • 12 cup Greek yogurt or 1/2 cup sour cream
  • 1 small beetroot, grated coarse (I buy precooked, vacuum-packed, or canned)
  • 14 cup gherkins or 1/4 cup cornichon, very finely diced
  • 1 garlic clove, very finely minced
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh dill, very finely minced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • salt and pepper, to taste
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directions

  • Dissolve the sugar in the red wine vinegar. Combine all the ingredients together, mixing gently to incorporate and spread the colour of the beetroot throughout the dressing. Taste and season with salt and pepper to suit your taste.
  • Observe the banner of the RedHot Renegades. Observe the colour of this lovely dressing/sauce. See? ;-).
  • Refrigerate in a covered container for atleast two hours before serving to allow flavours to meld and develop.
  • Note 1: I have since stirred in some of those tiny pre-cooked shrimp into this dressing and served over crispbread with a sprig of dill for a smorgasbord-inspired treat.
  • Note 2: Also works great as a dressing for potato salad.

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Reviews

  1. I loved the color of this sauce. It would be wonderful for a special little girl's birthday party, or a Valentine's Day meal. It tastes similar to ordinary tartar sauce, but much fresher and better. Made for ZWT #6.
     
  2. Color matters in food, and these "redhot renegades" ought to be embarrassed! Honestly though, it tasted pretty good applied like tartar sauce over some batter-and-Panko breaded salmon chunks. Made for ZWT6, Voracious Vagabonds.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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