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Saturday, January 17, 2009

Cajun Red Sauce

  • 1 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 1 Tbs lemon juice
  • 2 Tbs horseradish
  • 1 tsp Tabasco

All of the ingredients are 'to-taste', but this is a good starting point. Mix all the ingredients in a glass bowl. Adjust the horseradish to suit your taste. Cover and refrigerate for a couple of hours. This recipe can be used immediately, but is best if kept refrigerated overnight.

Red sauce and tartar sauce are common accouterments to many Cajun seafood dishes. Both of these sauces are great with shrimp, oysters, and fish - however they are prepared. Mastering the preparation of these two sauces will help you put the finishing touch on your favorite Cajun meal. The best part is they can be made in advance.

My wife likes to clean out a couple of used plastic 'half-n-half' bottles from the grocery store. They fit nicely in the refrigerator door, and they have a handy pour-spout thats good for chunky or thick sauces. Plus they have a sealable lid that keeps your sauce tasting fresh for a while. Whenever you need red sauce and tartar sauce (and we tend to need them a lot around here), just shake it up, pour it out, and enjoy.

Bon Appetit!

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1 comment:

  1. I have been looking for this. I grew up eating seafood and it was served with "red sauce" which to my surprise, not many restaurants around here have heard of, they always say "you mean cocktail sauce" and I usually sigh and say "sure," because I know they have no idea what I am talking about.

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