La Cuisine Classique

July 18, 2008

Cocktail Sauce

Filed under: Fish, Recipes, Sauces and Dips — Tags: , , , , — 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

    Powered by WordPress