Photo by Tamara West
Serve as a dressing for fresh or smoked fish salads, poured over steamed shellfish or as a sauce to deglaze a hot fish pan.
- Add finely chopped red onion, Dijon mustard, grated ginger, saffron and the zest and juice of an orange (or lemon) to the food processor. Blitz until smooth, then slowly add grapeseed or olive oil.
- Pour into a jar and shake well to serve.
More of Warren's sauces for fish and shellfish