Classic New Orleans Seafood Sauce
This could be found in every oyster bar in town. Take a freshly shucked oyster, dunk it in this sauce, pop it on a saltine cracker and eat immediately. It is also very good with cold shrimp/prawns or crawfish. We like it spread on a cold rare roast beef sandwich. it is a very flexible sauce; you can add more tabasco if you need the heat. Less or more horseradish is fine too.
Steps
Combine all ingredients with a fork and keep refrigerated until using.
It will keep for a week or so.
Ingredients
ketchup, horseradish, lemon, juice of, lea & perrins worcestershire sauce, tabasco sauce, pepper