Cocktail Sauce






I wanted to make some cocktail sauce to go along with our wonderful Louisiana shrimp that we had for supper last night. So I had Mike dig up some horseradish root. I took the smaller roots and trimmed the bark off of them, washed them and ran them through the food processor. (Clears the sinuses right out, by the way!)

I took the processed horseradish root and mixed it with ketchup and a dash of Worcestershire sauce. Better than anything you can buy in the store!

Comments

Corinne said…
WOOOOHHHHHHHHH !!!!!!!! My sinuses are clear! A dash of lemon sometimes is a lovely refreshing addition the the cocktain sauce. Adrianna added it once to a creation we were making. :)