Source:

Martha Purdy

Serves/Makes:3 quarts

Ingredients

• 2 quarts (1900 ml) heavy cream, whipped
• 2 c mayonnaise
• 1 c tomato sauce
• 1/2 c Dijon mustard (or to taste)
• 1/2 c horseradish, prepared
• 2 tbsp (30 ml) sugar
• 1 tsp (5 ml) cayenne pepper

Preparation

• Combine all ingredients;
• Store in refrigerator until ready to use.
• Just before serving fish, spread 1/4 cup (60 ml) sauce on each fillet.
• Pass under broiler.

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