Ingredients

• 1 large egg yolk
• 1 medium garlic clove, crushed
• ¾ tablespoons Dijon mustard
• ¾ cups mayonnaise
• ½ tablespoon Worcestershire sauce
• ½ tablespoon paprika
• ¾ tablespoons prepared horseradish
• 1 teaspoon vinegar
• 2 tablespoons fresh parsley

Method

Hardcook the egg.

Combine egg yolk, garlic, mustard, mayonnaise, Worcestershire, paprika, horseradish, vinegar, parsley, and salt and pepper to taste in a bowl. Mix well, transfer to a jar, and refrigerate 12 hours or longer before serving. When made with 3/4 cup mayonnaise, the recipe yields 1/2 pint sauce.

Notes

This goes beautifully with cold-boiled shrimp as an alternative or complement to the usual cocktail sauce.

Categories

prepare ahead, sauces and marinades, shellfish