Wednesday, April 1, 2009

Seafood Cocktail Sauce from Antoine's Restaurant

Here's the sauce we use for boiled crawfish, shrimp, crab, and oysters on the half shell.

Yield: 3 cups

4 tablespoons horseradish
3 tablespoons worcestershire sauce
1 tablespoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon dry powdered mustard
1/3 cup vinegar
1 cup olive oil
2 cups ketchup
1/4 cup lemon juice

Blend all ingredients together and chill.

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