I introduced this recipe to the Oyster Bar in the early 1990s. We serve about 12 gallons of it every day.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 cup Heinz ketchup
1/2 cup Heinz chili sauce
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Pinch of ground white pepper
Preparation
Put the ketchup, chili sauce, horseradish, lemon juice, Worcestershire, Tabasco, and pepper into a mixing bowl. Whisk well. Cover and chill for at least 1 hour before serving. It will keep for about 1 week in the refrigerator.
Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright Ā© 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright Ā© 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.
