Classic New Orleans Seafood Sauce

omeomy #2's Note:

This could be found in every Oyster Bar in Town. Take a freshly shucked oyster, dunk it in this sauce, pop it on a saltine cracker and eat immediately. It is also very good with cold shrimp/prawns or crawfish. We like it spread on a cold rare roast beef sandwich. It is a very flexible sauce; you can add more Tabasco if you need the heat. Less or more horseradish is fine too.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 1 1/2 cups ketchup
• 1/2 cup grated horseradish (not horseradish cream!)
• 1/2 lemon, juice of
• 1/8 teaspoon Lea & Perrins Worcestershire Sauce
• 1/8 teaspoon Tabasco sauce
• pepper

Directions:

1. Combine all ingredients with a fork and keep refrigerated until using.
2. It will keep for a week or so.

Reviews

[BettyBotter]

YUMMY! Yours is the real thing! There are so many wannabe N.O. recipes on this site, so I'm really glad I found yours. I should have known after I read your profile that it would be. We do like extra horseradish so I made it about 50/50. Thank you.

[gailanng]

I just loved this! I don't even know where to start, so just know that I loved this. Made for All You Can Cook Buffet--Special Event Tag.