Cocktail Sauce Recipe?

[kcdixiecat]

I made some traditional cocktail sauce (heavy on the horseradish) and lemon. So good.

ok, tell me how to make good cocktail sauce. Mine never turns out right

[edible complex]

ok, tell me how to make good cocktail sauce. Mine never turns out right

I like unsalted catsup with lemon juice, olive oil, horseradish, crystal hot sauce and a touch of Worcertershire. The unsalted catsup is a bit sweeter. I fell for it in Mexico. I recently saw some at a Hispanic grocery out on Wms. Blvd.

[café au lait]

I never knew there was a recipe. Is there anything other than ketchup, horseradish and lemon juice? Eyeball the proportions, maybe add a shot of Tabasco if you like, and that's it as far as I've ever known.

[Low-N-Slow]

Although I usually just throw something together quick, I always thought this Alton Brown one sounded good:

For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce (He used Heinz on the show)
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt

"...place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. "

From: http://www.foodnetwork.com/recipes/alton-brown/the-shrimp-cocktail-recipe/index.html

[Great Danish]

I have used the Alton Brown recipe many times and it is wonderful - so much better than the catsup version...

[Frank]

Cocktail Sauce
This is a classic cold seafood appetizer sauce.

This not the "red sauce" offered by most restaurants. This is the basis for the sauce used for dipping boiled shrimp and raw oysters.

Ingredients:

• ½ cup Ketchup
• - Juice from 1 fresh Lemon
• 3 teaspoons white Horseradish
• 1 teaspoon Worcestershire Sauce
• - Tabasco® Sauce (to taste)
• - salt and pepper to taste

Directions:

1. Mix the ingredients well and let sit in refrigerator until ready to serve.
2. Just add more horseradish if you want to add a kick to your sauce!
3. Making this at least an hour ahead will let the flavors mix.
4. Can be stored in a covered container for a week.
5. Serve with boiled seafood decoratively arranged around dishes of Cocktail Sauce.

[Clicquot]

Chili Sauce (not ketchup)
lots of lemon juice
so much horseradish that the sauce turns pink
Tabasco
I never use L&P, but I guess that would be good

I use this mainly for boiled shrimp and sometime for oysters; however, when getting unwashed P&J's, I use nothing.

[Madhatter]

Cocktail Sauce
This is a classic cold seafood appetizer sauce.

This not the "red sauce" offered by most restaurants. This is the basis for the sauce used for dipping boiled shrimp and raw oysters.

Ingredients:

• ½ cup Ketchup
• - Juice from 1 fresh Lemon
• 3 teaspoons white Horseradish
• 1 teaspoon Worcestershire Sauce
• - Tabasco® Sauce (to taste)
• - salt and pepper to taste



The only thing missing IMHO is a good shot of creole mustard and I learned that from ya'll on TOB. The mustard adds a certain tang that seems to balance the sweetness of the ketchup.