To 6 ts tamarind concentrate (available at gourmet stores, Indian and Middle Eastern groceries)
1 tb
Minced ginger
1 ts
Fresh green chile pepper, minced, or substitute cayenne
Lemon-Garlic Butter
Juice of 2 lemons
4 tb
Butter
1 clove
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)
Instructions
Tamarind-Raisin Chutney
1.
Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste.
Lemon-Garlic Butter
2.
Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready.
Roughly Copped Garlic
Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here.
3.
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.
4.
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.
5.
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.
