Bloody Mary Sauce

1. 1

   Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth.

2. 2

   Transfer the tomato puree to a small saucepan, and season with salt.

3. 3

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

4. 4

   Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids.

5. 5

   Stir in the horseradish.

6. 6

   (If not serving immediately, refrigerate in an airtight container up to 1 day.)

7. 7

   Just before serving, garnish the sauce with celery leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.