Am hosting a largish cocktail party this weekend. Have got some premade hors d'ouevres from TJ's and want to supplement with well made sauces/condiments. The plan is to put the items down on platters with ramekins of the appropriate sauce/dip on the platter.
Am looking for critique of my pairings and suggestions for recipes for condiments matching for each. What would you serve?
Cocktail franks: spicy brown mustard, curry mustard, plain yellow
Mini Crab Cakes: remoulade; cocktail saucel; perhaps wasabi mayo
Mini chicken taquitos: black bean puree; tomatillo salsa
Spanakopita: lemon sauce
Mini quiche: no sauce
Feta and onion tartletts: no sauce
what do you think?