David Herbert’s lemon mayonnaise, cucumber chilli dipping sauce, Thai mango dipping sauce, tartare sauce

These are my favourite sauces to accompany Christmas platters of prawns, oysters or lobster, and simple smoked salmon.

Tartare, lemon mayo and cucumber chilli sauces. Picture: Guy Bailey

For this year’s festive table I’m serving fresh seafood; these are my favourite sauces to accompany platters of prawns, oysters or lobster and simple poached or smoked salmon. They can all be made ahead of time and chilled until ready to serve.

Lemon mayonnaise

1 egg yolk

1 teaspoon Dijon mustard

Pinch of cayenne pepper

1 small lemon, zest and juice

½ teaspoon sea salt

100ml light olive oil

75ml vegetable oil

White pepper, to season

Whizz egg yolk, mustard, cayenne, lemon juice and salt in small bowl of food processor. With motor running, slowly drizzle in both oils. Season with white pepper, add 1 tablespoon warm water; whizz again until smooth. Stir through lemon zest; chill until ready to serve. Makes about 1 cup

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Cucumber chilli dipping sauce

¼ cup rice wine vinegar

2 teaspoons caster sugar

2 tablespoons mirin

2 teaspoons fish sauce

¼ Lebanese cucumber, seeded and very finely diced

1 long red chilli, very finely diced

Juice of 1 lime

Combine vinegar, sugar and mirin in a small saucepan; heat until sugar dissolves. Simmer for 3 minutes. Stir in remaining ingredients; check balance of sweet, salty, sour and spicy, adding a little more sugar, fish sauce, lime juice or chilli to taste. Makes about ¾ cup

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Thai mango dipping sauce. Picture: Guy Bailey

2 ripe mangoes

2 tablespoons fish sauce (or for vegans, 1 tablespoon soy sauce plus a pinch of salt)

¼ cup thick coconut milk

2 tablespoons sweet chilli sauce

2 tablespoons brown sugar

3 cloves garlic, crushed

1 tablespoon lime juice

¼ teaspoon turmeric

¼-½ teaspoon dried chilli flakes

Place mango flesh in food processor or blender. Add all other ingredients. Blend until smooth. (Avoid overprocessing or it will be too runny. If you prefer chunks of mango in your sauce, pulse until you’re happy with the consistency.) Check the balance of sweet, salty, sour and spicy, adjusting sugar, fish sauce, lime juice or chilli to taste. Makes about 1½ cups

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1 cup mayonnaise (if buying ready-made, use whole-egg)

1 tablespoon gherkins/cornichons, very finely chopped

1½ teaspoons fresh dill, finely chopped

1 teaspoon fresh parsley leaves, finely chopped

1 teaspoon capers, drained and finely chopped

1 tablespoon lemon juice

½ teaspoon caster sugar

Place ingredients in a bowl and stir to combine. Season to taste with salt and pepper. Makes 1 cup