Cocktail Sauce with Capers
Besides being a wonderful accompaniment for shrimp, this sauce goes well with fried fish, clams and oysters, as well as other hot seafood.
1/2 cup chili sauce (or ketchup)
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons chopped capers
1 teaspoon chopped onion or shallot
1 teaspoon chopped celery
1/2 teaspoon Worcestershire sauce
1/2 teaspoon horseradish (optional)
1/4 teaspoon hot pepper sauce
1/4 teaspoon dried tarragon leaves, crushed
Ground black or white pepper
- Combine all ingredients in a non-reactive bowl and mix well. Refrigerate for a minimum of 2 hours to allow flavors to blend for a couple hours.
Makes about 1 cup.