We picked up the recipe for this simple but lively sauce during our quest for authentic Acadian cooking in South Louisiana. It came from Black’s Oyster Bar, a local favorite, and makes a great accompaniment to raw or steamed oysters.
- Juice of 1⁄2 lemon
- 1 tsp. horseradish
- 4 squirts worcestershire sauce
- 1 1⁄2 tbsp. ketchup
- 1 tbsp. Cajun Power Garlic Sauce
- Combine lemon juice, horseradish, worcestershire sauce, ketchup, and garlic sauce in a small bowl.