Recipe by JustJanS
Posted for a request. This is very popular in Australia served on seafood cocktails and platters.
Top Review by Sandra Hyde
Jan, this is just as I remember the taste of the Seafood cocktail sauce. (Previously I had been given a recipe that didn't include cream - it didn't quite taste right.) I still love to sop up the sauce with bread after all the seafood is eaten. This is very simple and easy to make and has the right texture and taste. The only drawback with this recipe is that you can't keep it for more than a week even in the refrigerator, as the cream "goes off". But if made in single cup quantities, it should 'disappear' in a single meal.
- 1⁄4 cup cream
- 1⁄4 cup tomato sauce (ketchup)
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup mayonnaise
- 2 teaspoons brandy
- 3 drops Tabasco sauce
- salt and pepper