 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Not your everyday cocktail sauce! From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup mayonnaise (use a good quality, such as hellmann's) |
2 tablespoons anchovy paste |
2 tablespoons chili sauce |
2 tablespoons tarragon vinegar |
4 tablespoons ketchup |
pepper, to taste |
lemon juice, if needed to thin the mixture |
Directions:
1. Combine all ingredients, chill and serve with seafood cocktails.
|
|