Prep 2 mins
Cook 0 mins
This recipe was given to me by mother-in-law 28 years ago and she's been using it for over 40 years, she got it out of the newspaper where someone had written in and requested the recipe when they had it at a Sydney restaurant. It keeps well in the fridge and the flavour will increase with time. Have not included chilling time. Handy hint - when we have family gatherings we double the mix but don't put in the tabasco sauce and then split the mix between 3 jars and in the first jar put 3/4 teaspoon, the second jar 1 1/4 teaspoon and the third 2 teaspoons so you have a mild version, a hot and super hot and if there is someone who would like it hotter still give them a small bowl and a bottle of tabasco and they can add more to their serve.
- 1⁄2 cup Worcestershire sauce
- 1 cup tomato sauce
- 1⁄2 cup heavy cream
- 1 -2 teaspoon Tabasco sauce (to taste)
- Put all ingredients into a clean screw top jar (cream last), shake well to mix, refrigerate and use as required.
- Spoon over cooked prawns or seafood mix (prawns, crab meat, oysters etc).
WOW! I needed something to go with shrimp and I had no horseradish...SO I turned to this. Glad I did! YUM. I added garlic and some seasoning salt. SO GOOD.
Made this with a little less then 1 teaspoon of Tabasco sauce, but otherwise followed the recipe & this sauce made for some very tasty shrimp dipping! A very nice keeper of a recipe, thanks to you! [Made & reviewed in Zaar Stars recipe tag]
Simple, easy, quick and so delicous. Well so I told.
Served this for a Good Friday lunch with prawns, and as I am not a seafood eater, I had to depend on the family for an opinion. And everyone agreed....... they loved it.
The only change I made was to add some finely chopped garlic, only about 3/4 teaspoon, and decoratd the top of the sauce with a slice of lemon and snipped chives.
Very much enjoyed by all. Thanks Pat, I will be coming back to this one for sure!