Belmont Sauce
Esthar Vaughn Cooks
Belmont Sauce
Esthar Vaughn Cooks
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3 tablespoons butter or margarine 1/3 cup tomato catsup 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 2 drops liquid hot pepper 1 teaspoon Dijon style mustard 1/4 teaspoon salt dash of pepper dash of nutmeg or mace 2 tablespoons dry sherry Directions: Melt the butter or margarine in saucepan. Blend in the catsup, lemon juice, Worcestershire sauce, liquid hot pepper, Dijon mustard, salt, pepper and nutmeg or mace. Heat to a simmer. Add the dry sherry and heat to boiling. Stir 1 minute. Serve sauce, hot, over broiled steaks. Serves 4. |