The sauce deserves every single one of the 5 stars. I used low sodium Worcestershire, cut back on the horseradish just a little, and added a generous dash of Old Bay seasoning. Absolutely delicious. I cannot eat the seafood sauces you buy because of the very high sodium content in all of them, and so this recipe truly is a diamond in the rough. Thanks, Leonard.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
We can't get louisiana hot sauce or Tabasco sauce here, so I used a Jamaican bottled spicy sauce instead - I suppose that altered the flavour a bit. Nevertheless it was still very good and we made a mixed seafood cocktail out of it by adding some lobster meat and oysters - served on very crisp lettuce leaves with slices of lemon and strawberry.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Nice elementary recipe. I doubled the horseradish (one can never have too much) and grilled the prawns (don't have a steamer). We had this for hors d'oeuvres at tea time tonight.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Like another reviewer, I used mostly chili sauce, and then used the dried parsley and chives I had on hand. I also used extra hot horseradish and lime juice. Took it to a party and received several compliments. I won't buy store bought again!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account