Prep 10 mins
Cook 0 mins
Not your everyday cocktail sauce! From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup mayonnaise (use a good quality, such as Hellmann's)
- 2 tablespoons anchovy paste
- 2 tablespoons chili sauce
- 2 tablespoons tarragon vinegar
- 4 tablespoons ketchup
- pepper, to taste
- lemon juice, if needed to thin the mixture
- Combine all ingredients, chill and serve with seafood cocktails.