Cocktail sauce is the darling sauce of the raw bar. People love the combination of the sweet tomato mixed with the spicy horseradish. I use Heinz Chile Sauce, never ketchup, so the sauce isn’t too sweet. Lemon juice and Worcestershire Sauce add a tartness that gives this some zing. I try to serve cocktail sauce on the side so people can take as little or as much as they like. A small drop, 1/8th to ½ of a teaspoon, on a raw clam is quite nice, but more than that overpowers. I use even less on oysters. It’s not that I don’t like this stuff; I often put a little on a cracker and eat it alone. It is best suited for a dish that bears the name: Shrimp Cocktail.
Makes 3 cups - Keeps in the refrigerator 3 weeks.
1 24-ounce bottle Heinz Chili Sauce
2 tablespoons prepared horseradish
1 teaspoon Worcestershire Sauce
1 tablespoon lemon juice
1/4 teaspoon Kosher or sea salt
Combine all ingredients in a large bowl and whisk very well so the flavor of the horseradish penetrates the chili sauce. Put in container, cover with plastic wrap and refrigerate until ready to use.
Jasper White presented this recipe on show 1807, Glorious Shrimp – Gamberi Gloriosi.
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