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| A delicious cocktail sauce to serve with whole cooked shrimp, king or dungeness crab and halibut or salmon, or with raw oysters shooters, and so on... |
Prep: 15 mins.
Posted by Sandra
INGREDIENTS:
1 cup ketchup
2 tablespoons ‘hot’ horseradish (not sauce)
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
½ teaspoon balsamic vinegar
1 teaspoon sriracha sauce (or tabasco)
1 stock celery, finely minced
1 teaspoon onion, grated
1 small clove garlic, grated
½ teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried parsley
METHOD:
Combine all ingredients in a small non-reactive bowl (glass or ceramic), and cover to chill for at least 30 minutes for flavors to meld before serving. – Enjoy!
1 comment:
We have never used store-bought since I came up with this recipe about two years ago! It awesome with seafood ;-)
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