Sunday, August 2, 2009

Cocktail Sauce

I know we're a long way off from the "holiday season", which (at least in my circle of friends) is the traditional time to be thinking about shrimp rings and such, but this cocktail sauce also goes great with the scallops we made the other week.

  • 1/3 to 1/2 of a small can of tomato paste
  • 2 Tbsp horseradish (read the label, make sure it's only horseradish, vinegar, and maybe salt)
  • 8 drops stevia liquid (or equivalent to 1 Tbsp other sweetener such as honey - maple syrup not really recommended)
  • 1 tsp fresh-squeezed lemon juice (remove the pits)
  1. Combine it all in a bowl, stirring well. For best results, let it sit in the refrigerator for a few hours to allow the flavours to "mingle".

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