Yield: 1 Servings
|½ cup||Chili sauce|
|¼ teaspoon||Prepared mustard|
|1 tablespoon||Worcestershire sauce|
|4||Cloves garlic; minced|
|1 teaspoon||Black or white pepper|
|Onion juice; medium onion, pureed and strained|
|1 dash||Tabasco® sauce|
|1||Hardboiled egg; finely shredded|
1. Put all ingredients in a 1 quart jar and shake well, or use blender on slow.
Notes: If you like, you can omit the egg and double or triple this recipe and store it in the refrigerator indefinitely in a sealed jar.
The egg can be added to the amount you use each time you wish to use the sauce.
Formatted and Busted by RecipeLu Recipe by: Potpourri Festival; October 14-16, 1995 Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 17, 1998