Bloody Mary Sauce Recipes

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

Steps:

• Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato.
• To substitute mix, add red wine and a dry sherry to the Bloody Mary.

Steps:

• Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
• Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
• Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
• Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
• To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
• Yield: 1 (750 ml) bottle
• Prep Time: 3 minutes
• Inactive Prep Time: 5 to 7 days
• Ease of preparation: easy

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Steps:

• In a pitcher, combine all of the ingredients and stir well.
• Serve over ice with your favorite toppings!
• Enjoy!

Steps:

• Season the onion, garlic, and celery with salt and pepper, and cook in a little oil until softened.
• Stir in the vodka and lemon juice.
• Add the can of chopped tomatoes, hot sauce, and Worcestershire sauce, then simmer for a few minutes.
• Add the sauce to a blender and whizz until smooth.
• Serving suggestions: This is a great replacement for any other tomato-based sauce. Use it as a pizza sauce, over pasta, or in a bake! Will keep in the fridge for up to one week!
• Enjoy!

Steps:

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

Steps:

• In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
• Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
• To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
• Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.

Steps:

• 1. Preheat the broiler.
• 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
• 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling.
• 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
• 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste.
• Service
• Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
• Do-Ahead
• The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving.
• Preparation Time
• 10 minutes
• Cooking Time
• 15 minutes

Steps:

• Combine all ingredients in a medium bowl; stir to blend.
• Serve with boiled, peeled, deveined shrimp.

Steps:

• Stir together all ingredients in a pitcher and serve over ice.

Steps:

• Freeze a stainless steel bowl while preparing the shrimp and sauce.
• In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
• Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.

Steps:

• Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.
• Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish.
• Stir to combine the dipping sauce and return the sauce to a simmer.
• Add salt and pepper and adjust seasonings.
• Heat nonstick skillet over high heat.
• Coat meat bites lightly in oil.
• Season with steak seasoning blend or salt and pepper, to taste.
• Cook the meat until caramelized all over, about 2 minutes on each side.
• Transfer dipping sauce to a small dish and place at the center of a serving platter.
• Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside meat.