Bloody Mary Sauce

Makes about 2/3 cup

Serve this sauce with our Spiked Clams and Oysters.


  • ½ pint cherry tomatoes (about 1 cup)

  • 1 ½ teaspoons Worcestershire sauce

  • ¼ teaspoon hot sauce, such as Tabasco

  • 1 ½ teaspoons fresh lemon juice

  • 1 small celery stalk, chopped, plus leaves for garnish (optional)

  • Coarse salt

  • 1 ½ teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste


  1. Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt.

  2. Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes.

  3. Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired.

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