vendredi 10 octobre 2014

Seafood cocktail sauce

This sauce is great for fried shrimp, boiled shrimp or almost anything that once lived in the sea. Use the suggested proportions as a guide, mixing spueezing and splashing in the ingrédients until the flavor is right for you. If you want the sauce sassy, though, don't skimp on the horseradish and lime.


Makes about 2 cups
  • 1½ cups ketchup (or chili sauce)(Use Heinz products for best result)
  • ½ cup prepared horseradish
  • Juice of 1 lemon
  • Juice of 1 lime
  • ½ teaspoon Worcestershire sauce
  • Splash or two of Tabasco sauce or other hot pepper sauce
  1. Mix all ingrédients in a bowl, and then refrigerate the sauce at least 30 minutes.
  2. The sauce keeps for several days.
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