July 22, 2009

Louis Sauce







This recipe is actually a combination of several favorites and the taste is awesome. This sauce is so versatile – use it with many cold seafood dishes.

Louis Sauce
makes a little over 3 cups

1/3 cup heavy cream
1 -12 oz bottle chili sauce
2 cups mayonnaise
2 tablespoons grated onion
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot red pepper sauce
1 tablespoon prepared horseradish -optional
1/4 cup finely minced green bell pepper
1 teaspoon minced garlic
Salt and black pepper to taste

Whisk the cream to soft peaks and add the remaining ingredients incorporating mixture well. Chill until ready to serve.
It will keep covered in the refrigerator for 3 to 4 days.

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