COCKTAIL SAUCE

Preparation Method :

• Spoon 5 tablespoons of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 4 minutes or until very hot.
• Break the eggs into a blender and add the hot oil mixture. Blend until smooth.
• With the machine running add in the remaining oil in a thin steady stream.
• Stir in tomato puree, horseradish, a dash of hot pepper sauce and Worcestershire sauce.
• Transfer to a bowl. Cover and chill until cold and thick. Keep refrigerated in screw-topped jar.