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.

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Ingredients

Directions

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

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