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