Time to retire your cocktail sauce. Chef Anne Kearney's slurp-worthy twist on a classic French condiment is outstanding with cold boiled shrimp. It does have a lot of ingredients -- typical of ravigote -- but the method is easy. You'll be rewarded with an empty dish at the end of the party.

Source: Midwest Living

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Recipe Summary

total:
20 mins
Servings:
16
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, puree the parsley, shallots, garlic, lemon juice, sugar, cider vinegar and 2 tablespoons capers. Transfer mixture to a medium bowl. Stir in mayonnaise, mustard, horseradish, hot sauce, Worcestershire sauce and remaining 2 tablespoons capers; stir well. Season to taste with salt and pepper.

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Nutrition Facts

103 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 6g; monounsaturated fat 2g; cholesterol 6mg; sodium 222mg; potassium 45mg; carbohydrates 2g; fiberg; sugar 1g; proteing; trans fatty acidg; vitamin a 336IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 9mcg; vitamin b12mcg; calcium 11mg; ironmg.

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