What Do I Do If My Horseradish Cocktail Sauce Is Too Spicy? You can also serve it alongside other seafood meals like crab cakes, where it makes for a great dipping sauce. While this sauce is traditionally served as part of a shrimp cocktail, it goes just as well with other seafood and shellfish like crab, oyster, calamari and salmon. To make it even cleaner, you could even try making your own! What Can I Serve With Horseradish Cocktail Sauce? If you want to lessen the amount of sugar, opt for a sugar-free ketchup or one without high fructose corn syrup. One of the benefits of making your own Horseradish Cocktail Sauce is that you have more control over not only how it tastes but the ingredients that go into it. The sweetness of ketchup helps to balance out the spiciness of the horseradish in this sauce and adds some more acidity along with the lemon juice that really rounds out the flavor. Worcestershire sauce is readily available in most grocery stores and can be found with the other condiments. While soy sauce is often recommended as a good substitute, the flavor is definitely different, with Worcestershire sauce being tangier and sweeter with a lot more depth. It adds umami to many dishes and helps to enhance the taste of this homemade cocktail sauce. This traditional condiment has a beautiful, complex flavor thanks to the fermentation and aromatic blend of vinegar, molasses, anchovies and seasonings. You should be able to find it in the refrigerated section of your grocery store. It’s important to use horseradish instead of horseradish sauce, as this contains other ingredients like mayonnaise that will alter the consistency and taste of the sauce. This distinctive root vegetable is known for its fiery flavor and adds an irresistible kick to this homemade cocktail sauce. Whether you want to impress your guests or simply try a dipping sauce with a difference, you can always count on this Horseradish Cocktail Sauce recipe to get the job done. Using just a few ingredients you can whip up a sweet and spicy sauce that’s the perfect accompaniment to shrimp and other seafood. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients.While sometimes the bottled stuff may be just as good as homemade, that’s certainly not the case for this Horseradish Cocktail Sauce! A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. In Australia, it is often provided in fish and chip shops. It is popularly served with steamed shrimp and seafood on the half shell. In Belgium, a dash of whisky is often added to the sauce. It was so ubiquitous in the 1960s and 1970s that it has since become something of a joke in Britain, along with its most commonly associated dish, the prawn cocktail. The name was linked to the colour and Escoffier uses it to describe a pink iced pudding. However, the term first appeared in the 1920s as a term for a garnish of shrimp, and was in use for cocktail sauce by at least 1963. The origins of the name are unclear and it is variously credited to a 1980s dive team cook working at the site of the Tudor ship, the Mary Rose, and Fanny Cradock. It is similar to Thousand Island dressing, but the more usual British name is Marie (or Mary) Rose Sauce. The common form of cocktail sauce in the United Kingdom, Ireland, Iceland, France, Belgium, Italy and The Netherlands, usually consists of mayonnaise mixed with a tomato sauce to the same pink colour as prawns, producing a result that could be compared to fry sauce. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three. In the United States and Canada it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish. Seafood with spiced, cold sauces were a well-established part of the 20th century culinary repertoire.

Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp. A shrimp cocktail served with cocktail sauce

Cocktail sauce