INGREDIENTS:Cocktail Sauce:
2 cups ketchup
¼ cup grated horseradish
2 Tbsp. lemon juice
1 tsp. black pepper to taste, Tabasco brand pepper sauce
Vodka Mignonette:
4 shallots, minced
1 Tbsp. black pepper, coarsely ground
1 cup vodka
1 cup champagne vinegar
Horseradish Chive Vinaigrette:
6 Tbsp. prepared horseradish
½ cup rice wine vinegar
½ cup heavy cream
2 cups canola oil
2 Tbsp. lemon juice as needed, salt and pepper
1 bunch chives, finely choppedDIRECTIONS:Combine ingredients for each sauce, and serve with raw bar offerings.SERVINGS:approximately 2 cups eachFrom:Twenty Four Restaurant and Bar, Pacific Bell Park, San FranciscoPHOTO CREDIT:Photo Credit: TERRY McCARTHY
