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Bloody Mary Sauce
Recipe Summary
Yield: Makes about 2/3 cup
Ingredients
Ingredient Checklist
1/2 pint cherry tomatoes (about 1 cup)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons fresh lemon juice
1 small celery stalk, chopped, plus leaves for garnish (optional)
Coarse salt
1 1/2 teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
Gallery
Bloody Mary Sauce
Recipe Summary
Yield: Makes about 2/3 cup
Gallery
Bloody Mary Sauce
Bloody Mary Sauce
Bloody Mary Sauce
Recipe Summary
Yield: Makes about 2/3 cup
Recipe Summary
Yield: Makes about 2/3 cup
Yield: Makes about 2/3 cup
Makes about 2/3 cup
Ingredients
Ingredients
- 1/2 pint cherry tomatoes (about 1 cup)
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon hot sauce, such as Tabasco
- 1 1/2 teaspoons fresh lemon juice
- 1 small celery stalk, chopped, plus leaves for garnish (optional)
- Coarse salt
- 1 1/2 teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
Directions
Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt.
Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes.
Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Bloody Mary Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bloody Mary Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
