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Printable version Printable version with picture
Source : dairygoodness
Ingredient- 1/2 cup (125 mL) butter
- 3 tbsp (45 mL) Louisiana-style hot sauce (or to taste)
- 1 tsp (5 mL) Worcestershire sauce
- 1 tsp (5 mL) cider vinegar
Preparation- Melt butter. Skim off and discard the foam. Stir in hot sauce, Worcestershire sauce and vinegar. Serve warm as a dip for steamed lobster.
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