HOT JAM SEAFOOD SAUCE

My easy to make Asian style cocktail seafood sauce is the perfect Christmas dipping sauce to share with all the seafood lovers gathering around your table this festive season.

1/2 cup of Hot Jam Relish 200g jar

1 tsp Worcestershire sauce (optional)

1/3 cup Kewpie mayonnaise 100g

200ml Creme Fraiche or Sour Cream

Fried shallots or fresh coriander to garnish

MAKE

Place of the ingredients in a bowl and mix well until combined for a chunkier dipping sauce, or use a stick blender to smooth out the ingredients to make obtain a smoother finish.

Season as desired with rock salt but be sure to taste before seasoning, as the Hot Jam does have a slight saltiness.

Decanter into a fancy dish and sprinkle with fried shallots or fresh coriander to garnish. Best served chilled. Store in the fridge in a glass airtight container for up to 3 days. It really is that simple to make.

NOTE

I prefer to use Creme Fraiche for its silky smooth texture and rich thick base for this dipping sauce, as I find its slightly less acidic than sour cream.

You can top with whatever you fancy but I do prefer fresh vibrant herbs for extra zest or for a more decadent finish, top with smoked cherry tomatoes in olive oil...luxxe!

We love spreading our Hot Jam sauce onto burger and drizzling over baked veggies. Makes a beautiful mayo for a potato salad with a twist and a great dipping sauce for crudities.

Enjoy