Cocktail Sauce

July 18, 2008

Filed under: Fish, Recipes, Sauces and Dips — Tags: Cocktail, recipe, Sauce, Tabasco, Worcestershire — La Cuisine Classique @ 5:32 am

Ingredients:

12 fluid ounces chili sauce

14 fluid ounces ketchup

1 fluid ounce lemon juice

1 ounce sugar

2 teaspoons Tabasco sauce

2 teaspoons Worcestershire sauce

1 /12 teaspoons prepared horseradish

Salt and pepper to taste

How to do it:
Combine all the ingredients and mix thoroughly.

The cocktail sauce is ready to serve now, or it may be refrigerated for later use. Stir the sauce and adjust the seasoning before serving.

Yield: 32 fluid ounces

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