Traditional Cocktail Sauce
Yield - about 2 Cups
1 1/2 CUPS KETCHUP
1 1/2 TBSP SILVER SPRING PREPARED HORSERADISH (See Chef's Notes)
2 TSP WORCESTERSHIRE SAUCE
2 TSP LOUISIANA HOT SAUCE
2 TBSP FRESH SQUEEZED LEMON JUICE
1/2 TSP SALT
In a medium sized mixing bowl, add all ingredients and whisk. Cover and refrigerate for at least an hour. This will give time for the flavors to marry.
2 TSP FRESH GARLIC (Minced fine)
Add minced garlic to your Cocktail sauce, this will make it a more Creole recipe!
For a NON-TRADITIONAL Cocktail Sauce substitute the Worcestershire
sauce with Hoisin Sauce, it will give the sauce a sweeter flavor.
Serve in a chilled bowl with a spoon to ladle along side fresh boiled shrimp or our Delta Dilled Catfish.
I like using the Silver Spring Prepared Horseradish because it is sold in the refrigerated section of the supermarkets.... Fresh horseradish will loose it's flavor and intensity if it is not kept chilled. SO, be aware of the ones sold on the regular food isles! I also find that it is a little more chopped than other brands, so I like the creamy consentaneity of this brand. To this end, if you don't like the mouthfeel of any of the horseradish, then I would suggest to try Silver Spring's Cream Style Horseradish. It actually has cream added to the product!
If you want a little more spicy horseradish try the Silver Spring Extra
Hot Horseradish. It has extra mustard oil added to the product to give it
a BIG kick!!
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2012 Aurora Catering, Inc. All rights reserved.
Revised: March 10, 2012