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.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 1 1⁄2 cups ketchup
• 1⁄2 cup  grated horseradish (not horseradish cream!)
• 1⁄2  lemon, juice of
• 1⁄8 teaspoon Lea & Perrins Worcestershire Sauce
• 1⁄8 teaspoon Tabasco sauce
•  pepper

Directions

1. Combine all ingredients with a fork and keep refrigerated until using.
2. It will keep for a week or so.