Re: [london.food] [recipe], sort of: instant seafood sauce

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On Sunday, August 31, 2003, at 11:21  pm, Roger Burton West wrote:

>
> I don't know whether this is well-known, but nobody told me about it. 
> In
> order to put together a pinkish sauce for cold seafood, just mix 
> roughly
> equal quantities of tomato ketchup and mayonnaise, and stir thoroughly
> to get the lumps out.
>
> R
>
>

In an attempt to make it more healthy, I usually base it on creme 
fraiche and use sweet chili sauce to make it taste nice and be pinkish.

Arthur

• [london.food] [recipe], sort of: instant seafood sauce Roger Burton West 23:21 on 31 Aug 2003
  I don't know whether this is well-known, but nobody told me about it. In
  • RE: [london.food] [recipe], sort of: instant seafood sauce Wistow, Kay 09:38 on 01 Sep 2003
    Simon
    • Re: [london.food] [recipe], sort of: instant seafood sauce Kate L Pugh 09:48 on 01 Sep 2003
      With Tabasco?
  • Simon Wistow 09:39 on 01 Sep 2003
    Poor man's thousand island dressing :)
  • RE: [london.food] [recipe], sort of: instant seafood sauce Wistow, Kay 09:50 on 01 Sep 2003
    Simon's feisty enough, so suggest something a little less passionate. Using
  • Re: [london.food] [recipe], sort of: instant seafood sauce Arthur Bergman 10:44 on 01 Sep 2003
    In an attempt to make it more healthy, I usually base it on creme
  • Nigel Rantor 21:43 on 02 Sep 2003
    This is what my mother used to use for a really quick sauce to put in an

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