Cocktail sauces

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Foodbme
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Re:Cocktail sauces 2010/06/11 12:41:56 (permalink)
MiamiDon

I've been making mine this way for ten or fifteen years:
 
1/2 cup Ketchup
2 Tbsp Prepared Horseradish
1 Tsp Tabasco Sauce
1/8 tsp Black Pepper, freshly ground, coarse
Juice of one medium lemon
 
Combine ingredients. 
 
(No, I don't actually measure the black pepper.  That's about 10 twists of my pepper grinder)

I use the same ingredients but I never measure anything, just eye ball it based on how much I need. I do use a pretty heavy dose of Horshradish and I use Crystal Sauce instead of Tobasco. Just as hot and not as bitter. I also add L & P Worchestershire
Also, I think 10 grinds on your pepper mill will produce more than 1/8 tsp of pepper---But that's OK!
post edited by Foodbme - 2010/06/11 18:36:28
#31
joclyn
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Re:Cocktail sauces 2010/06/11 17:28:43 (permalink)
i've always used heinz ketchup, jarred horseradish (regular, not creamy), lea & perrin's worcestershire, fresh squeezed lemon juice. 
 
no need for hot sauce if you have a freshly opened jar of horseradish (one of the brands that's always kept refrigerated because of no presevatives) and it's the 'hot' style :)
 
start off with equal parts ketchup and horseradish (press the horseradish to remove excess vinegar) and mix up and then add in a few dashes of l&p and 1/2 teaspoon of lemon juice.  mix again and taste...add more or whatever is needed until you get to the desired taste for what you like. 
 
i make it as per for what amount it as needed, so rarely have any left over.  if i do, i see this congealing in a few hours...so, it's not just the fresh grated horseradish that causes the congealing...it's just the horseradish itself.  fresh grated vs newly opened jar = same thing, so, same result :)
#32
Buckshot
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Re:Cocktail sauces 2010/07/16 16:22:45 (permalink)
Here's my recipe that I've used for years:
   Heinz chile sauce
   horseradish
   lemon juice
 
I don't measure, I mix the ingredients to taste.
 
Buckshot
#33
Foodbme
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Re:Cocktail sauces 2010/07/16 20:16:32 (permalink)
Buckshot

Here's my recipe that I've used for years:
   Heinz chile sauce
   horseradish
   lemon juice
 
I don't measure, I mix the ingredients to taste.
 
Buckshot


Just a suggestion:
Add some  Cyystal Sauce to give it a little kick. http://www.baumerfoods.com/contactInfo.php?null
Better, Milder and moreflavorful than Tobasco
A dash of Worchestershire sauce helps too!
#34
boyardee65
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Re:Cocktail sauces 2010/07/16 20:40:24 (permalink)
 Crystal Hot sauce is a bit tame for me! I use a little Cholula instead. Lots of chile flavor without the vinegar bite.

  JMHO

  David O.
#35
Jennifer_4
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Re:Cocktail sauces 2010/07/16 21:38:06 (permalink)
I just found some Heinz sweet and sour cocktail sauce, to which I add liberal doses of Sriracha... my go to hot sauce.
#36
nyn8ive
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Re:Cocktail sauces 2010/10/31 21:54:03 (permalink)
The best Cocktail Sauce I've ever had in a restaurant is Smith & Wollensky Steak Houses. Best already made and available in Jar is Bookbinders.
#37
Twinwillow
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Re:Cocktail sauces 2010/10/31 22:16:20 (permalink)
I've been making this simple cocktail sauce for more years I can count. My friend's rave about it. 1/2 Heinz chili sauce. 1/2 (Hunts) ketchup. Freshly squeezed lemon juice. A good dash of Lea & Perrins. Strong horseradish to taste and, a capful of whisky or brandy.
I use this sauce only on shrimp. They're are many recipes listed here. Try mine. I think y'all will love it!
#38
Twinwillow
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Re:Cocktail sauces 2010/10/31 22:25:00 (permalink)
BelleReve

I make the Barefoot Contessa's version and it's one of the best I've ever had:  1/2 cup catsup, 1/2 cup Heintz chili sauce, 3 TBS. horseradish, lemon juice, couple of dashes of Lea and Perrins, and Tabasco.

 
I wasn't familiar with her recipe. Coincidentally, it's very similer to mine in the sense that her recipe and mine are the only ones listed above that call for both Heinz Chili Sauce and ketchup.
#39
EdSails
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Re:Cocktail sauces 2010/10/31 23:21:44 (permalink)
Being a do-it-yourself cocktail sauce aficianado, I was very impressed with a place several years ago in Pensacola called the Oyster Bar on Navy Blvd (out of business now). When you ordered your oysters on the half shell, they brought a foot-long tray, filled with containers of ketchup, chili sauce, tabasco, horseradish, worchesrtershire, lemon etc. They also brought small dishes so you could make your own cocktail sauce. A great way to go!
#40
Twinwillow
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Re:Cocktail sauces 2010/10/31 23:38:39 (permalink)
Although that condiment presentation sounds impressive, I'm one of those that just likes a simple little squirt of lemon and a wee bit of hot sauce on my oysters.
#41
EdSails
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Re:Cocktail sauces 2010/11/01 01:50:38 (permalink)
That's sort of the idea there, twinwillow. You could make the sauce however fancy or basic you want. I think it helped them not having waiters and the guy from the oyster bar giving different condiments and rushing around all the time.
#42
Foodbme
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Re:Cocktail sauces 2010/11/01 02:00:10 (permalink)
EdSails

Being a do-it-yourself cocktail sauce aficianado, I was very impressed with a place several years ago in Pensacola called the Oyster Bar on Navy Blvd (out of business now). When you ordered your oysters on the half shell, they brought a foot-long tray, filled with containers of ketchup, chili sauce, tabasco, horseradish, worchesrtershire, lemon etc. They also brought small dishes so you could make your own cocktail sauce. A great way to go!

I lived in P'cola 17 years and remember the Oyster Bar. Any place that I went  for raw Oysters along the FL Panhandle from Cedar Key over to Gulf Shores always gave you all the goodees to make your own sauce. Don't remember any place that gave it to you pre-made. 

#43
Twinwillow
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Re:Cocktail sauces 2010/11/01 09:29:35 (permalink)
EdSails

That's sort of the idea there, twinwillow. You could make the sauce however fancy or basic you want. I think it helped them not having waiters and the guy from the oyster bar giving different condiments and rushing around all the time.

 
That's a good way to put it. 
#44
seafarer john
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Re:Cocktail sauces 2010/11/01 09:45:23 (permalink)
With all due respect to my fellow oyster lovers, I have to say that a really fresh fat oyster is a delicious thing unadorned - naked.
 
After that I like a little squeeze of lemon, and sometimes a sprinkle of black pepper to accompany the lemon. and last of all I love sauce Mignonette - a simple mixture of minced shallots, salt, vinegar, and black pepper  judiciously dabbed on my oysters. 
 
Cocktail sauce has one use only, for dipping cold boiled shrimp - delicious!
 
Cheers, John 
#45
Twinwillow
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Re:Cocktail sauces 2010/11/01 09:56:20 (permalink)
seafarer john

With all due respect to my fellow oyster lovers, I have to say that a really fresh fat oyster is a delicious thing unadorned - naked.

After that I like a little squeeze of lemon, and sometimes a sprinkle of black pepper to accompany the lemon. and last of all I love sauce Mignonette - a simple mixture of minced shallots, salt, vinegar, and black pepper  judiciously dabbed on my oysters. 

Cocktail sauce has one use only, for dipping cold boiled shrimp - delicious!

Cheers, John 

 
Oh, I forgot about mignonette. I love it on really good oysters. In Europe, it's usually always served with oysters. But in the US, I've found it's usually served only in upscale, more expensive restaurants.
#46
ann peeples
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Re:Cocktail sauces 2010/11/01 09:56:32 (permalink)
I agree with seafarer-cocktail sauce with cold boiled shrimp.I do make an appetizer, however, with a cream cheese base, my homemade cocktail sauce, and boiled jumbo shrimp with a generous dash of Old Bay seasoning served with a thinly sliced baguette.Very yummy!!
#47
Foodbme
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Re:Cocktail sauces 2010/11/01 14:23:07 (permalink)
annpeeples

I agree with seafarer-cocktail sauce with cold boiled shrimp.I do make an appetizer, however, with a cream cheese base, my homemade cocktail sauce, and boiled jumbo shrimp with a generous dash of Old Bay seasoning served with a thinly sliced baguette.Very yummy!!

My Bride makes a similiar appetizer---Shrimp Cocktail Pizza. She bakes a pizza dough using Pillsbury Butterflake Cresant Roll dough spread out on a pizza pan. When cooled she spreads Cream cheese on it, adds the home-made cocktail sauce and medium sized cooked shrimp. Cuts it in wedges & chills
#48
seafarer john
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Re:Cocktail sauces 2010/11/01 15:10:30 (permalink)
 
I think  the reason we so seldom find  sauce Mignonette in American restaurants, especially the kind us Roadfooders frequent, is that it does not keep very well - that may be because of the shallots.
 
Cheers, John  
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Monique77
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Re:Cocktail sauces 2010/11/03 06:43:18 (permalink)
We make it with ketchup, lemon juice, horseradish and tabasco sauce.. you can try different levels of each. depending on how spicy you want it..
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Foodbme
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Re:Cocktail sauces 2010/11/03 14:53:04 (permalink)
Monique77

We make it with ketchup, lemon juice, horseradish and tabasco sauce.. you can try different levels of each. depending on how spicy you want it..

You forgot the Worchestershire Sauce!" />
#51
bdtn
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Re:Cocktail sauces 2010/11/03 15:31:16 (permalink)
they probably use beaver brand xtra hot horseradish its made in portland and is the strongest commecial brand ther is.
they put something in it to up the kick its real intense head rush in a good way look in the produce section.
we can get it in tn at krogers some times its worth the hunt. i also grow my own the its like tear gas when you grind it.
#52
tkitna
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Re:Cocktail sauces 2010/11/04 02:48:41 (permalink)
I use cocktail sauce on all the seafood that I eat (although its not much) and I just throw together some horseradish and Heinz. I am going to try some of these recipes though if i'm not too lazy.
#53
chewingthefat
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Re:Cocktail sauces 2010/11/10 16:55:14 (permalink)
Heinz ketchup
fresh horseradish
celery
onions
tobasco 
worcestershire
lemons
garlic cloves
Old Bay
ground pepper
fine chop the horseradish, celery, onions, garlic, add the other ingredients to taste, squeezing the lemon in after you simmer this for 10 minutes, and let it cool in frig for a half hr. or so.
My recipe here...I go heavy on the horseradish, well heavier than most.
Add this to Tomato juice, great Bloody Mary mix!
#54
Buckshot
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Re:Cocktail sauces 2011/08/08 20:24:13 (permalink)
Foodbme

Buckshot

Here's my recipe that I've used for years:
   Heinz chile sauce
   horseradish
   lemon juice
 
I don't measure, I mix the ingredients to taste.
 
Buckshot


Just a suggestion:
Add some  Cyystal Sauce to give it a little kick. http://www.baumerfoods.com/contactInfo.php?null
Better, Milder and moreflavorful than Tobasco
A dash of Worchestershire sauce helps too!

 
I don't want "a little kick".  I'm a wuss that doesn't have to have the unnecessary heat, I just don't like it!
 
Buckshot
#55
JRPfeff
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Re:Cocktail sauces 2011/08/08 20:35:27 (permalink)
No comment on that lightning quick response time Buckshot ...
 
I just saw this online recipe for homemade cocktail sauce at JSOnline.  I want to give this one a try.
 
 
Cocktail Sauce
Makes about 1 cup
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons freshly squeezed lime juice
3 tablespoons dry white wine, sherry or vermouth
1 ½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce
In a small bowl, mix together all ingredients. Chill until ready to serve.
#56
ann peeples
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Re:Cocktail sauces 2011/08/08 21:02:48 (permalink)
Sounds awesome!
#57
DawnT
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Re:Cocktail sauces 2011/08/09 00:40:08 (permalink)
Looks wonderful! Needs finely minced celery for some body and taste...actually very similar to mine except for the wine and I use lemon juice. Now if I could only justiify the cost of U-15 or larger shrimp.
#58
seafarer john
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Re:Cocktail sauces 2011/08/09 09:47:38 (permalink)
I never understood why so many recipes start with chili sauce?
It's simple and fast to make a cocktail sauce at home with ketchup, horseradish, lemon juice, Worchestershire sauce, tabasco, white pepper, and dry mustard. All ingredients are measured to your taste and by your experience...
 
Cheers, John 
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Foodbme
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Re:Cocktail sauces 2011/08/09 12:36:36 (permalink)
seafarer john
I never understood why so many recipes start with chili sauce?
It's simple and fast to make a cocktail sauce at home with ketchup, horseradish, lemon juice, Worchestershire sauce, tabasco, white pepper, and dry mustard. All ingredients are measured to your taste and by your experience...
Cheers, John 

I'm with you John. My recipe is about the same as yours but I never thought about adding dry mstard. I'll have to give that a try. Most times when I make it I use Crystal Sauce instead of Tobasco.
#60
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