Anise dressing for seafood


A French sauce to accompany cooked lobster, prawns, crab and other shellfish.


3⁄4 c
olive oil
2 T
mustard (Dijon mustard)
2 T
shallot (finely chopped)
3 T
parsley (finely chopped)
3 T
tarragon (finely chopped)
3 T
chives (finely chopped)
1⁄3 c
anisette (or to taste, use pastis or Pernod)
pepper (to taste, freshly ground)
1 pn
salt (optional)


  1. Combine all ingredients, stirring to mix, until a uniform texture.
  2. Let the sauce stand 15-20 minutes in the refrigerator.
  3. Serve this dreassin by mixing it with pieces of fish, shellfish or seafood cooked and shelled.


This dressing has a strong, distinctive flavor even with no salt.

Try a little of this sauce on oysters.