Classic New Orleans Seafood Sauce
"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."
photo by gailanng
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1.5 cups
ingredients
- 354.88 ml ketchup
- 118.29 ml grated horseradish (not horseradish cream!)
- 1 lemon, juice of
- 0.61 ml Lea & Perrins Worcestershire Sauce
- 0.61 ml Tabasco sauce
- pepper
directions
- Combine all ingredients with a fork and keep refrigerated until using.
- It will keep for a week or so.
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Reviews
-
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. -
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.
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Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so:
Curry (every poverty stricken third world country reeks of curry, yuk!)
Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant).
Pumpkin anything (I hear its good food for pigs...give 'em my share).
Brussel sprouts (who in hell decided these were fit for human consumption?)
