Brandy Sauce
- 6 tb Mayonnaise
- 1/4 c Chili sauce
- 1 tb Dijon mustard
- 1 tb Horseradish
- 1 tb Brandy (up to 2)
In small bowl, stir together mayonnaise, chili sauce, mustard, horseradish
and brandy. Chill and serve with peeled, cooked shrimp.
NOTES : This sauce makes a fine dip for fresh,sweet hand-peeled shrimp -
the bigger the better.
Recipe by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "Karen Deck" on Jul 23, 1997
and brandy. Chill and serve with peeled, cooked shrimp.
NOTES : This sauce makes a fine dip for fresh,sweet hand-peeled shrimp -
the bigger the better.
Recipe by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "Karen Deck"
