ANSWERS: 6
  • Basically, the classic cocktail sauce is ketchup with ground horseradish added to taste. Be sure to use ground horseradish, NOT cream-style or deli-style horseradish sauce. The mixture will tend to get a little stronger the longer it sits, so take that into account. A light spritz of lemon juice can also be a nice addition. I've tried adding various spices like garlic powder, celery salt, or a drop or two of worchestershire, but ultimately just ketchup, horseradish and sometimes a little spritz of lemon is the best. Ibon76: There may be other recipes, but the one I provided is the classic and is used by many professional chefs. You might want to get some better cookbooks.
  • Cocktail sauce, (not Ketchup) and ground horseradish. The more horseradish the hotter the sauce. If someone in the family has a cast iron stomach, have a bowl of horseradish on the side so they can light their own fuse! Tingirl
  • I can't resist adding my answer, as I am asked to make this during family parties whenever someone forgets the cocktail sauce. I first read a variation of it in my mother's first cookbook, which she bought when she was married many decades ago. I improvise freely. - 1 cup (250 ml) tomato ketchup. Use something you like and that is moderately thick. This is the basic ingredient, so don't use something cheap and nasty. - 1 tbsp (15 ml) concentrated lemon juice. - 1 tbsp (15 ml) Worchestershire sauce. You may add more, but it gets a little heady before you reach 2 tbsp. I am very finicky about my Worchestershire sauce and much prefer products based on malt vinegar and tamarinds, such as Lea & Perrin's. Crosse & Blackwell also make a decent one in this style. Many brands sold in North America use soy as an ingredient. Don't use these, as the flavour is all wrong. - Salt, perhaps 1/4 teaspoon (1.25 ml). I use a salt grinder and sea salt, give it a few twists, and that's that. You don't want it too salty. - Ground horseradish, to taste and appearance. Use a plain old horseradish / vinegar / water / salt product. Nothing with milk products in it. Since there is a huge variation in the heat of different horseradishes, add to taste. When you spoon the horseradish out of the jar, drain the liquid off the spoon. Otherwise, the sauce will become runny. Mix madly in all directions and keep trying it until you think it tastes good or your sinuses miraculously clear. The only down side with this recipe: it gells slightly after being refrigerated for a couple of days. You have to remix it to restore the original texture. Kraft it ain't, but that's a good thing.
  • 15 large Shrimp, boiled 1/2 cup Heinz Chili Sauce 1 Tbsp Lemon or Lime juice 1/2 cup Catsup 1/2 cup Parsley, chopped fine 1/2 cup Horseradish 1 drop Hot Sauce 1 Tbsp Worcestershire sauce 1/2 tsp Salt Clean shrimp by deveining and discarding heads and shell if present. Leave shrimp tails intact. Boil shrimp for about 3-4 minutes. Do not over cook as shrimp will become tough. Shrimp are done as soon as they become opaque. Combine all cocktail ingredients to make sauce. Place 3-4 shrimp in individual serving dishes with greens and lemon garnish. Pour cocktail sauce over shrimp, or dip the shrimp in the sauce
  • We use Ketchup, Worcestershire Sauce, Horseradish & Brown Sugar/Dark Corn Syrup. As no two bottles of Horseradish are the same, we add the Brown Sugar/Corn Syrup to cut the "Bitterness" that sometimes is present in the Horseradish Sauce. Let it sit overnight in fridge. We also make our own "Tarter Sauce" by mixing 50/50 Mayo/Miracle Whip with Sweet Pickle Relish & a little Onion & Garlic powder. U can save a bunch of $$$ & make Exactly what U like by learning to make the Condiments U use. John
  • I just use horseradish and ketchup myself.

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