Saturday, September 19, 2009

Cocktail Sauce

I have been busy with my scientific paper and organizing the upcoming collective cooking the past week. Finally, I'm glad that my paper is officially accepted for publication.

I know some of you are curious on how it went my last collective cooking as I haven't written any recipe of the Korean BBQ from last weekend. On that day, we were 9 people for the Korean BBQ, the most guest we ever had. As usual, I worked either on appetizer or dessert. They are usually the most interesting part of a meal. Last week, cooked cocktail shrimp was on special, so shrimp with cocktail sauce is the starting dish. I checked various website and came up a summarized recipe for cocktail sauce. The quantities are vague, so adjust the taste to your liking.

Makes about 1 1/2 cup
Preparation Time : less than 5 mins
Printable Recipe


1 1/2 cup diced tomatoes
1 small can tomato paste
1 tbsp Worcestershire sauce
1 tbsp horseradish
1 tbsp lemon juice
Hot sauce
Salt and pepper


1. In a blender, blend all the ingredients until small pieces of tomatoes are left but not smooth.

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