Pink Sauce
Ingredients
- 1 large onion, quartered ⓘ
- 2 to 3 cloves garlic, crushed ⓘ
- 1 cup mayonnaise ⓘ
- 1/2 cup chili sauce ⓘ
- 1/2 cup ketchup
- 1/2 cup vegetable oil ⓘ
- 1 teaspoon freshly ground pepper ⓘ
- 1 teaspoon paprika ⓘ
- 3 tablespoons fresh lemon juice ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 tablespoon water ⓘ
- 2 teaspoons prepared horseradish ⓘ
- 1 teaspoon prepared mustard ⓘ
Instructions
- Process all ingredients in a blender until smooth, stopping once to scrape down sides. Chill 30 minutes.
- Note: Leftover sauce may be used as a salad dressing or as a dip for boiled shrimp or crab claws.
Nutrition & Diet Analysis (per serving)
589
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).