CAJUN SAUCE

1 CUP BUTTER, MELTED

¼ CUP WORCESTERSHIRE SAUCE

2 TBL BLACK PEPPER

½ TSP GROUND ROSEMARY

1 TSP TABASCO

1 TSP SALT

2 CLOVES GARLIC, MINCED

2 LEMONS, 1 JUICED AND ADDED TO SAUCE, THE OTHER SLICED AND ADDED AFTER THE SAUCE IS WHISKED TOGETHER.

BASTE WHILE GRILLING SALMON, SHRIMP OR CHICKEN.

SERVE ALONG SIDE MEAT AS A DIPPING SAUCE.

IS ALSO DELICIOUS SERVED AS A DIPPING SAUCE WITH FRENCH BREAD OR

BAGUETTE.

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