Cajun Cocktail & Cajun Tartar Sauces
These two recipes have been submitted for play in ZWT9 – Cajun/Creole. Both these recipes are from cookbook: Cajun Cooking by Better Homes and Gardens. Cocktail Sauce & Tartar Sauce are served with all kinds of fried Cajun dishes, frog legs, catfish and seafood platters to name a few.
INGREDIENTS
NutritionCajun Cocktail Sauce
- 1
- 1
- 1tablespoon butter
- 1⁄3cup water
- 1⁄3cup tomato paste
- 1tablespoon prepared horseradish
- 2teaspoons lemon juice
- 1⁄2teaspoon dry mustard
- 1⁄4teaspoon salt
- 1⁄2teaspoon ground red pepper
- 1⁄4teaspoon fresh horseradish, grated (optional)
Cajun Tartar Sauce
- 1
- 1⁄4
- 2
- 1
- 1tablespoon fresh lemon juice
- 1 -2dash bottled hot pepper sauce
DIRECTIONS
- Cajun Cocktail Sauce:
- In a large pot cook onions and garlic in butter until tender.
- Stir in the water, tomato paste, prepared horseradish, lemon juice, dry mustard, salt and ground red pepper.
- Bring to a boil, reduce heat, simmer, uncovered 5 - 10 minutes.
- Serve warm or chilled with fried fish and seafood. Top the cocktail sauce with grated fresh horseradish, if desired.
- Makes 3/4 cup of sauce.
- Cajun Tartar Sauce:
- In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce.
- Served with fried fish and seafood.
- Makes 1 1/4 cup of sauce.