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.




  • 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.


Nutrition Facts

103 calories; 10 g total fat; 6 mg cholesterol; 222 mg sodium. 2 g carbohydrates; 0 g protein;