This sauce combines creaminess, citrus freshness, herbal notes, and the delicate nutty aroma of hemp oil. It’s perfect for boiled, baked, or grilled shrimp, scallops, squid, and also makes a great dressing for a seafood salad.

Ingredients:

• Base:
  • Natural Greek yogurt (or classic mayo for a richer taste) — 150 g
  • Hemp oil (unrefined, cold-pressed) — 2 tbsp
  • Juice of half a lime (or lemon) — about 1 tbsp
  • Zest of half a lime (or lemon)
• For freshness & crunch:
  • Dill (finely chopped) — 2 tbsp
  • Parsley (finely chopped) — 1 tbsp
  • Green onion (finely chopped) — 1 tbsp
  • Capers (finely chopped, optional) — 1 tsp
• For piquancy:
  • Garlic (pressed or finely grated) — 1 small clove
  • Dijon mustard — 1 tsp
  • Salt — to taste
  • Freshly ground black pepper — to taste
  • A pinch of cayenne pepper or sweet paprika (for color and a slight kick)

Instructions:

1. Mix the base. In a bowl, combine the Greek yogurt (or mayo), Dijon mustard, and garlic. Mix well until smooth.
2. Add citrus. Stir in the lime (lemon) juice and zest.
3. Introduce the “star” — hemp oil. Slowly, while constantly stirring, pour in the hemp oil. This will allow it to emulsify evenly with the base.
4. Add herbs & spices. Add dill, parsley, green onion, and capers. Season with salt, black pepper, and a pinch of cayenne/paprika. Gently mix.
5. Let it rest. Let the sauce rest in the refrigerator for at least 30 minutes. This is necessary for all the flavors to “marry” and for the hemp oil to fully reveal its nutty bouquet.

Tips & Variations:

• Important! Do not heat the hemp oil. It loses both its beneficial properties and flavor. Add it only to cold sauces or to an already prepared dish.
• For a creamier texture, you can add half a ripe avocado, mashed with a fork.
• For an Asian twist, add 1 tsp of soy sauce and a little ginger.
• Serve with warm or cold seafood. Works great as a dip for shrimp or as a dressing for a tuna and avocado salad.

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