Make Ahead: The sauce can be made and refrigerated up to 2 days in advance.
Servings: 1 cup
- 1 cup ketchup
- Juice of 1/2 lemon (2 tablespoons)
- 2 tablespoons prepared horseradish
- 10 drops hot pepper sauce, such as Tabasco
Divide the ketchup evenly between two ramekins. Add a tablespoon of lemon juice, a tablespoon of horseradish and 5 drops of hot pepper sauce on top of the ketchup in each ramekin; keep cool until ready to serve. Stir the sauce just before serving.
From columnist David Hagedorn.
Tested by David Hagedorn.
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