A French sauce to accompany cooked lobster, prawns, crab and other shellfish.
3⁄4 c olive oil
2 T mustard (Dijon mustard)
3 T parsley (finely chopped)
pepper (to taste, freshly ground)
1 pn salt (optional)
- Combine all ingredients, stirring to mix, until a uniform texture.
- Let the sauce stand 15-20 minutes in the refrigerator.
- 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.