Creamy Citrus Dipping Sauce Recipes

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CITRUS SAUCE



Citrus Sauce image

This is the perfect sauce for our grilled salmon with citrus sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
  • Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

CREAMY CITRUS DIPPING SAUCE



Creamy Citrus Dipping Sauce image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

Zest of 1 orange, plus 1/4 cup freshly squeezed juice
Zest of 1 lime, plus 2 tablespoons freshly squeezed juice
Zest of 1 lemon, plus 1 tablespoon freshly squeezed juice
1/2 cup kefir or sheep's-milk yogurt
1/2 cup plain yogurt
Coarse salt

Steps:

  • In a small saucepan over high heat, combine orange, lime, and lemon juices with 1/2 teaspoon lime zest, 1/2 teaspoon orange zest, and 1/4 teaspoon lemon zest. Reduce until thick and syrupy; you should have about 1 tablespoon. Remove from heat, and let cool.
  • In a medium bowl, stir together citrus syrup and yogurts. Season with salt. Cover with plastic wrap, and refrigerate until ready to use. Just before serving, sprinkle with remaining zest.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE



Grilled Shrimp with Citrus Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
  • Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

FRIED WHOLE CAULIFLOWER WITH CREAMY LEMON DIPPING SAUCE



Fried Whole Cauliflower with Creamy Lemon Dipping Sauce image

Cauliflower takes center stage in this deceptively simple dish that could be served as an entree or as a side to your favorite roasted chicken or turkey. By frying the cauliflower whole, it turns a deep golden color and becomes perfectly tender in a fraction of the time it would take if you were to roast it. We add a creamy lemon dipping sauce that adds just the right amount of zip.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 cup mayonnaise
Zest and juice of 1 large lemon (about 1 tablespoon zest and 1/4 cup juice)
1/4 cup flat-leaf parsley leaves, roughly chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 large head cauliflower with the stem attached (about 3 pounds)

Steps:

  • Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower.
  • Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
  • Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
  • Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.

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