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Quick Seafood Cocktail Sauce




Source of Recipe


Bon Appétit, July 1997






List of Ingredients



• 1 cup catsup
  
• 3 Tbsp grated onion
  
• 3 Tbsp prepared horseradish
  
• 2 Tbsp fresh lemon juice
  
• 2 Tbsp chopped fresh tarragon
  






Instructions



1. Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days; serve with shrimp or crab claws.
   
   Makes 1-1/2 cups.
   






Final Comments


The cocktail sauce is also good prepared with fresh dill or thyme instead of tarragon.