Make

Tip

We love this with super fresh shrimp and/or crudites.

Cocktail Sauce

goop

We like this fresh tomato base instead of the usual ketchup.

makes 1/2 cup

7 ripe tomatoes

1/2 cup packed fresh horseradish, grated

1/4 teaspoon of wasabi powder

juice of 1 lemon

1 teaspoon dark muscovado sugar

1 teaspoon of worcestershire sauce

pinch of salt

a few healthy grinds of fresh pepper

1. Score the tomatoes and cover with boiling water. Let cool then peel to remove skin.

2. Core the tomatoes then scoop out the caviar (the insides). Press the caviar through a sieve, retaining the juice and discarding the seeds.

3. Put the deseeded tomatoes and the juice into a sauce pan over low heat, breaking up the tomatoes with the back of a wooden spoon. Add a pinch of salt and dash of olive oil to the pan and let it all simmer for about 30-45 minutes until reduced to a heaping 1/2 cup. Let it cool in the refrigerator.

4. Combine the juice of 1 lemon, the worcestershire sauce and sugar in a small mixing bowl and mix until sugar dissolves. Add to the cooled tomato mixture. Add the horseradish and wasabi powder and mix to combine. Season with salt and pepper to taste.

You Might Also Like
recipes
Parmesan Polenta

This creamy polenta pairs perfectly with our Turkey Osso Buco as it soaks up all the dishes delicious juices.

Read More
recipes
My Ivy Chopped Salad Reinterpreted

This interpretation of "My Ivy Salad" from My Father's Daughter is a detox-friendly combo of delicious hot and cold ingredients.

Read More
recipes
Slow Roasted Turkey

A very simple, juicy and delicious way to cook the bird, while offering something slightly different. We used a small turkey (about 8½ pounds), but the method remains the same however large your bird.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.