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Seafood Sauce

Yogurt.Cooks's picture
Ingredients
  Watercress 1⁄2 Bunch (50 gm)
  Plain yogurt 8 Ounce
  Catsup 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Horseradish 2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Snip watercress stems in 1/8-inch lengths; re-serve leaves.
Combine yogurt, catsup, lemon juice, horseradish and salt.
Stir in watercress stems.
Chill thoroughly.
To serve, cut watercress leaves coarsely; stir lightly into mixture.
Serve with cold, cooked shellfish.
Garnish with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Servings: 
1

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