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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

March 2, 2011 at 2:28 PM

Local chef whips up a delicious versatile dipping sauce that is tops for seafood

douglas.jpg

Seattle chef and restaurateur Tom Douglas knows how to prepare local seafood.

Take a 2005 episode of Food Network’s “Iron Chef” when Douglas beat Masaharu Morimoto. The theme of that battle was wild salmon, which fell right onto the lap or should I say grill of the renowned Pacific Northwest chef.

Back in 2003, when I was doing a story on Puget Sound squid jigging, Douglas was kind enough to provide me with some calamari recipes. Including a delicious, easy to make sauce that has stuck in my mind as well as on my palate ever since.

Parsley aioli

(Yields one cup)

This versatile herb-and-garlic flavored mayonnaise is good as a dipping sauce with fried seafood (move over tartar sauce). You could also serve it with prawns, salmon or tuna. Or use it on sandwiches or with artichokes or asparagus.

1 egg yolk

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 1/2 teaspoons chopped garlic

1 cup olive oil

1 tablespoon finely chopped fresh parsley

1/2 teaspoon finely chopped fresh sage

1/2 teaspoon finely chopped fresh rosemary

1/2 teaspoon finely chopped fresh thyme

Kosher salt and fresh ground black pepper

Combine the egg, yolk, lemon juice, mustard, vinegar and garlic in a food processor. With the machine running, slowly pour the olive oil in a steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the parsley and herbs and process to combine. Season to taste with salt and pepper. Cover and refrigerate 30 minutes to cool and let set.

(Photo by Greg Gilbert, Seattle Times staff photographer)

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