Seafood Is Plentiful During Lent, So It’s a Good Time to Experiment : Sauces: Lemon and dill are blended into a rich mayonnaise to dress up many different fish dishes.

With abundant supplies of seafood available in supermarkets for Lent, now is the time to experiment with fish, whether baked, fried, broiled or grilled. Food from the sea will be a popular menu item through Easter, and a freshly made sauce is an ideal accompaniment.

Flavors like dill and lemon are traditional partners for seafood. Blended here with the rich, smooth taste of mayonnaise, they’ll dress up whatever variety of fish you choose--from a sophisticated mesquite-grilled swordfish steak to that old standby, frozen fish sticks.

LEMON FRESH MAYONNAISE

2 egg yolks

2 tablespoons lemon juice

1 teaspoon dry mustard

1/4 teaspoon salt

1 cup oil

In food processor, using metal blade, process egg yolks, lemon juice, mustard and salt 2 to 3 seconds. Continue processing, adding oil through feed tube in slow steady stream, just until thickened, about 1 minute. Makes about 1 cup.

CREAMY CUCUMBER SAUCE

1/2 cup mayonnaise

1/2 cup coarsely grated, peeled cucumber

1 teaspoon grated lemon peel

2 teaspoons lemon juice

1/4 teaspoon dried dill

Salt, pepper

Combine mayonnaise, cucumber, lemon peel, lemon juice and dill. Season to taste with salt and pepper. Makes about 1 cup.

LEMON-MUSTARD SAUCE

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1 cup hot water

1 teaspoon prepared mustard

Grated peel and juice of 1/2 lemon

1/2 cup mayonnaise

Melt butter in saucepan. Remove from heat and stir in flour, salt and pepper. Gradually blend in water and mustard. Cook over medium heat, stirring until thickened. Add lemon peel and juice. Remove from heat. Fold in mayonnaise. Makes about 1 1/3 cups.

TANGY MAYONNAISE

1 cup mayonnaise

1/4 cup chopped parsley

1/4 teaspoon onion salt

1/2 teaspoon grated lemon peel

1 to 2 tablespoons lemon juice

Combine mayonnaise, parsley, onion salt, lemon peel and juice in small bowl. Blend thoroughly. Makes about 1 cup.

DILL BUTTER SAUCE

1/2 cup butter or margarine

2 teaspoons dill

1 tablespoon prepared mustard

1 tablespoon sugar

2 tablespoons vinegar

Melt butter in saucepan. Combine dill, mustard, sugar and vinegar in small bowl. Gradually blend in melted butter. Makes about 2/3 cup sauce.

LEMONY LYONNAISE SAUCE

1/4 cup finely chopped onion

2 tablespoons butter or margarine

1 tablespoon flour

1 teaspoon instant chicken bouillon

Pepper

3/4 cup water

1 egg yolk, beaten

Grated peel and juice of 1/2 lemon

1 tablespoon chopped parsley

Saute onion in butter in small saucepan until tender. Remove from heat and stir in flour, bouillon and pepper to taste. Gradually stir in water, egg yolk, lemon peel and juice. Cook, uncovered, about 3 minutes or until thickened, stirring twice. Stir in parsley. Makes about 1 cup.

FAR EAST CURRY SAUCE

2 tablespoons butter or margarine

2 teaspoons cornstarch

1/2 teaspoon curry powder

Pepper

2/3 cup milk

1/3 cup shredded Cheddar cheese

Grated peel and juice of 1/2 lemon

Melt butter in small saucepan. Remove from heat. Stir in cornstarch, curry powder and pepper to taste. Gradually blend in milk. Cook, uncovered, until thickened, about 3 minutes, stirring twice. Add cheese, lemon peel and juice, stirring until cheese melts. Makes about 1 cup sauce.

FRUITED DILL SAUCE

2 tablespoons butter or margarine

1 tablespoon cornstarch

1/2 teaspoon Dijon mustard

1/8 teaspoon dried dill

1/2 cup apple juice

1/2 cup unpeeled diced apple

Grated peel and juice of 1/2 lemon

Melt butter in saucepan, then remove from heat and stir in cornstarch, mustard and dill. Gradually blend in apple juice. Stir in diced apple, lemon peel and juice and cook, uncovered, until thickened, about 3 minutes, stirring twice. Makes about 1 cup.