Recipes by their Ingredients

lemon juice

  • Chimichuri Sauce

    chimichuri sauce
    Chimichuri Sauce
    Makes 1 cup
    ½ cup of Italian flat leaf parsley, finely chopped
    2 tablespoons finely minced fresh oregano
    4 garlic cloves, finely minced
    ½ cup finely minced green onions
    1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
    2 tablespoons red wine vinegar
    1 tablespoon fresh lemon juice
    ½ cup of olive oil
    Salt and pepper to taste
    pinch of ground cumin

    NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.

    Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.

  • Cocktail Sauce

    Cocktail Sauce
    Cocktail Sauce
    (Makes 1 cup)

    1 cup ketchup
    ¾ tblsp lemon juice
    1 tsp Worcestershire sauce
    1 tblsp horseradish sauce


    Whisk together and taste. Add a dash more of anything you don't taste, like extra lemon juice or Worcestershire sauce or if you like it spicy, add more horseradish.

    Serve in a nice small dipping bowl for shrimp, calamari or other fried seafood! Usually accompanied by wedges of lemon.
  • Salmon Mousse

    Salmon Mousse

    Salmon Mousse

    (Serves 60)

    6 cups fully cooked salmon chunks or 6 cans (45 ounces or 2+3/4lb) salmon, drained, bones and skin removed If cooking fresh: add to a small bowl the following ingredients, mix and pour over salmon, add a pan of water to the oven, then bake at 250 degrees for 15 minutes (up to 10 minutes longer for thicker cut of salmon): 2 tblsp olive oil,
    1¼ tsp salt,
    pepper, to taste
    2 tsp parsley, minced
    2 tsp basil, minced
    2 tsp dill, minced
    2 tsp lemon zest, minced
    1 shallot, minced

    Let the salmon cool:
    6 packages (48 ounces) cream cheese, softened
    12 tablespoons chicken stock
    12 tablespoons sour cream
    6 tablespoon finely chopped white onion
    6 teaspoon lemon juice
    3 teaspoons salt
    12 tablespoons minced fresh dill for garnish OR 2 oz caviar


    In a large Mixer, beat cream cheese, chicken broth and lemon juice until smooth.
    Add the salmon, sour cream, onion and salt, mix well until blended.

    Pipe into shells or onto crackers, etc.
    Refrigerate for at least 2 hours.

    Sprinkle with dill or top with caviar.

  • Shrimp Butter

    Shrimp Butter
    Shrimp Butter
    (Makes 1 cup)

    2 cans baby shrimp, 10 oz, mashed
    1½ sticks butter, soft
    1 onion, chopped, small
    2 tblsp lemon juice
    3 tblsp mayonnaise
    ½ tsp dried parsley
    ½ tsp black pepper

    NOTES: You can substitute cream cheese for mayonnaise, or even add a combination of both.

    Mix all together, refrigerate over night. Serve with crackers.