Cocktail sauces

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buffetbuster
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Cocktail sauces - Wed, 12/9/09 12:55 PM
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This past weekend I ate at the Roadfood reviewed Halibut's in Portland, OR.  My chowder, halibut and sweet potato fries were all excellent, but the item I will probably remember most is the homemade cocktail sauce.  This stuff was incredibly strong and undoubtedly heavy on the horseradish.  The only other place I have had anything similar is the shrimp cocktail at St. Elmo's Steakhouse in Indy.

 
While the cocktail sauce at St. Elmo's is more of a quick sinus cleaner, the stuff at Halibut's is like a 2" x 4" to the forehead, with a pain that lingers.  You know, in a good way.  I loved it!
 
Any other places out there with memorable homemade cocktail sauces?

DawnT
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Re:Cocktail sauces - Wed, 12/9/09 2:16 PM
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One of the places that I worked for about 30 years ago made their own. From the best of my recollection there was horseraddish (not the creamy one), Chili
sauce (heinz) Celery that was food processed to a fine mince w/juice,Worcestershire sauce and I think there was some lemon juice..not sure about that among the rest of the ingredients. This was wisked together and allowed to blend overnight.   This wasn't like the stuff that you buy in a bottle or that sweet ketchupy stuff the early Red Lobster's served, this stuff as you say would clean the sinus's. Need to dig this one out, my dad brought this up over a month ago. 

Lizzieslulu
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Re:Cocktail sauces - Wed, 12/9/09 2:23 PM
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That is the recipe that I use as well, except I add onion, precessed with the celery. Of course  with lemon added. The trick is to find really fresh prepared horseradish and add it to taste. (my taste is to add a lot) The Heinz Chili sauce is a must.

seafarer john
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Re:Cocktail sauces - Wed, 12/9/09 3:57 PM
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Ketchup, horseradish, lemon juice, Tabasco sauce, celery seed,  black pepper: all in proportions to suit your taste. The only food we ever use it on is shrimp.

Cheers, John  

sodawater43
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Re:Cocktail sauces - Wed, 12/9/09 4:13 PM
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The only packaged cocktail sauce  worth eating is Gold's  Extra  Spicy. This must be kept refrigerated (even at the store at the seafood  dept.) as there are no preservitives added. The ingredients are: tomato  paste, horseradish, vinegar, sugar, salt, onions, lemon  juioce and spices.
 
I buy mine at the Stop &  Shop  supermarkets.  retail  is $1.99 for a 9oz jar.

Michael Hoffman
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Re:Cocktail sauces - Wed, 12/9/09 4:35 PM
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Mine is just catsup and horseradish. The trick is to use just enough horseradish so that your forehead sweats, your eyes water and your nose runs. I put out lemon wedges with it.

allyk
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Re:Cocktail sauces - Wed, 12/9/09 4:39 PM
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I love a homemade cocktail sauce heavy on the horseradish. My favorite seafood restaurants  place the ingredients on the table and let you stir up your own. Essential are ketchup, horseradish, Bruce's hot sauce or Tabasco, and Lea and Perrin's Worcestershire sauce. Lemon is also a nice addition. I can't bear a sauce that is too sweet.

DawnT
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Re:Cocktail sauces - Wed, 12/9/09 5:05 PM
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I don't remember chopped onion in ours, I know we used it in the tartar sauce though. The sauce was salted with grill salt like just about everything else that required salt. It was a combination of salt,msg,onion powder,and pepper which I'm sure contributed somewhat to the taste. Tabasco, the real stuff was used at one time, but not while I was there. I'm sure I'm forgetting something.

EatingTheRoad
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Re:Cocktail sauces - Wed, 12/9/09 6:21 PM
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I'm certainly on the heavy horseradish side of the table. Rarely do I find one with enough kick in a restaurant's cocktail sauce but how you describe "the stuff at Halibut's is like a 2" x 4" to the forehead, with a pain that lingers.  You know, in a good way." makes me want to drive out there now.

boyardee65
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Re:Cocktail sauces - Wed, 12/9/09 7:04 PM
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Mine is:

 Hienz Chili Sauce, fresh grated horseradish, the juice of 1 lemon, a dash or two of Lee & Perin, celery salt or seed ground, fresh cracked black pepper, and a dash of Dijon mustard.

David O.

pamelakrest
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Re:Cocktail sauces - Wed, 12/9/09 8:00 PM
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If you can still breathe after taking a dip, it's not made right  hahahah
Pam

Foodbme
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Re:Cocktail sauces - Wed, 12/9/09 11:51 PM
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DawnT


I don't remember chopped onion in ours, I know we used it in the tartar sauce though. The sauce was salted with grill salt like just about everything else that required salt. It was a combination of salt,msg,onion powder,and pepper which I'm sure contributed somewhat to the taste. Tabasco, the real stuff was used at one time, but not while I was there. I'm sure I'm forgetting something.


No one should EVER put MSG in ANYTHING. Especially cocktail sauce

Foodbme
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Re:Cocktail sauces - Thu, 12/10/09 12:36 AM
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The Best Cocktail Sauce on The Planet can be found at my house anytime seafood is in the area. I never measure anything and make the sauce based on the quantity of the sauce that is needed for the size of the consumers and amount of the seafood involved. I NEVER measure anything - I go strictly by taste:
 
The Ingredients,(NO SUBSTITUTES) involved include:
Start wit,
FRESH SQUEEZED Lemon Juice
HEINZ Ketchup
ADD
Super Hot Horseradish - I like Fresh Ground, Coarse Cut, GOOD -N- HOT,  from Silver Springs Foods, Eau Claire, WI 54702 
http://www.silverspringgardens.com/
 
Crystal Hot Sauce from Baumer Foods
http://www.baumerfoods.com/
 
L & P Worcestershire  Sauce - NO Substitutes
http://www.leaperrins.ca/
 
OPTIONAL- TonyChachere's Seasoning
 http://www.tonychachere.com/
 
AAAAAAEEEEEEE!!! Dat Som Good Sauce, I Guar--on--tee!
 
QUALITY INGREDIENTS MAKE QUALITY COCKTAIL SAUCE!!
<message edited by Foodbme on Thu, 12/10/09 11:33 AM>

ynotryme
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Re:Cocktail sauces - Thu, 12/10/09 1:23 AM
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hunt's ketchup so it turns pink,a capful of lemon juice and as hot of a jar of horseradish as I can find. if it doesn't sizzle your sinus's, then the horseradish isn't worth having.

jabber811
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Re:Cocktail sauces - Thu, 12/10/09 3:49 AM
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Harry Caray's in Chicago was pretty good, but the best part was an extra spoonful of horseradish in the center of the cocktail sauce, so if you wanted to make it spicier you could.  Homemade recipe is just ketchup, horseradish, and worchestershire.

beijinger
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Re:Cocktail sauces - Thu, 12/10/09 4:48 AM
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No wasabi?

buffetbuster
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Re:Cocktail sauces - Thu, 12/10/09 8:24 AM
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jabber811-
Thanks for the tip on Harry Caray's cocktail sauce.  Next time there, I will make sure to order something that uses it.

BelleReve
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Re:Cocktail sauces - Thu, 12/10/09 7:17 PM
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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.

JRPfeff
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Re:Cocktail sauces - Sun, 12/20/09 10:39 AM
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Thanks to all for this useful information and recipes. 

I made my own sauce for the first time using the Cajun ketchup X1 gave me with the Harry Carey dollop of extra horseradish in the middle.  The best cocktail sauce I've ever had.  Bobbi will make the next batch and try to one up me.

seafarer john
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Re:Cocktail sauces - Sun, 12/20/09 12:38 PM
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I hope you'll all excuse my ignorance, bt I've never heard of "dill sauce". Can someone describe it to me and perhaps give a brand name?

Cheers, john  

DawnT
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Re:Cocktail sauces - Sun, 12/20/09 1:48 PM
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John, where did you see "dill sauce"?

gregys
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Re:Cocktail sauces - Wed, 01/27/10 12:46 PM
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Michael Hoffman


Mine is just catsup and horseradish. The trick is to use just enough horseradish so that your forehead sweats, your eyes water and your nose runs. I put out lemon wedges with it.


I just posted in Tarter sauce, and I suggested using NO SALT ketchup for cocktail sauce..
Its tastes better to  me, more like tomato. The salt masks the good flavor
You would think otherwise.

Yes lots of horseradish is what I usually use, but you can also put in cayenne pepper
and, or Habenero pepper. Maybe a little green cut up Jalapeno.
What I usually do is just take a bite of the habenero to get it going.

DawnT
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Re:Cocktail sauces - Wed, 01/27/10 1:08 PM
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Probably why most recipes call for Chili sauce instead of catsup.

gregys
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Re:Cocktail sauces - Wed, 01/27/10 1:37 PM
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DawnT


Probably why most recipes call for Chili sauce instead of catsup.


I have not fooled any with chili sauce. Seems to me it has more
peppery taste. I just like the hot, which has little flavor with the amounts used.
A less hot pepper will have more taste having more quantity.
What I'm saying is I just like the taste of ketchup rather than chili sauce.

gregys
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Re:Cocktail sauces - Wed, 01/27/10 1:40 PM
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The OP posted a picture of what looks more like salsa. I guess you could use salsa if
you wanted. Its just every bite is different, since its not finely cut.



the grillman
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Re:Cocktail sauces - Wed, 01/27/10 2:02 PM
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I use ketchup, lemon juice, a bit of Louisiana hot sauce, like Crystal, and plenty of horseradish.  My 7 year old son loves it with shrimp!

DawnT
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Re:Cocktail sauces - Wed, 01/27/10 3:38 PM
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Are we talking about the condiment called chili sauce Gregys or are you thinking about some sauce that contains chili peppers like Crystal,Frank's,or Tabasco sauce ? Chili sauce as per the condiment made by Heinz and others contains no pepper of any kind, not even ground,black pepper. It's basically similar to catsup, but made with tomato puree, has lemon juice and dried onion instead if onion powder. I don't even know why they call it Chili sauce.

Ahi Mpls.
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Re:Cocktail sauces - Wed, 01/27/10 3:56 PM
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 Ha! My Swedish Grandma used Heinz Chili Sauce as Taco Sauce! no seasoning in the ground beef either......

stevep
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Re:Cocktail sauces - Fri, 06/11/10 9:35 AM
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For those of you making your own cocktail sauces, are any of you grating your own horseradish from root? If so do you have a problem with the cocktail sauce congealing?

Mine seems to turn to jello within hours of mixing it up. The combination of Heinz ketchup and fresh grated horseradish does it for some reason.
<message edited by stevep on Fri, 06/11/10 9:36 AM>

MiamiDon
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Re:Cocktail sauces - Fri, 06/11/10 9:54 AM
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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)

Foodbme
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Re:Cocktail sauces - Fri, 06/11/10 12:41 PM
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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!
<message edited by Foodbme on Fri, 06/11/10 6:36 PM>

joclyn
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Re:Cocktail sauces - Fri, 06/11/10 5:28 PM
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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 :)

Buckshot
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Re:Cocktail sauces - Fri, 07/16/10 4:22 PM
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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

Foodbme
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Re:Cocktail sauces - Fri, 07/16/10 8:16 PM
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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!

boyardee65
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Re:Cocktail sauces - Fri, 07/16/10 8:40 PM
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 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.

Jennifer_4
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Re:Cocktail sauces - Fri, 07/16/10 9:38 PM
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I just found some Heinz sweet and sour cocktail sauce, to which I add liberal doses of Sriracha... my go to hot sauce.

nyn8ive
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Re:Cocktail sauces - Sun, 10/31/10 9:54 PM
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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.

Twinwillow
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Re:Cocktail sauces - Sun, 10/31/10 10:16 PM
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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!

Twinwillow
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Re:Cocktail sauces - Sun, 10/31/10 10:25 PM
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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.

EdSails
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Re:Cocktail sauces - Sun, 10/31/10 11:21 PM
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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!

Twinwillow
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Re:Cocktail sauces - Sun, 10/31/10 11:38 PM
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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.

EdSails
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Re:Cocktail sauces - Mon, 11/1/10 1:50 AM
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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.

Foodbme
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Re:Cocktail sauces - Mon, 11/1/10 2:00 AM
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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. 


Twinwillow
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Re:Cocktail sauces - Mon, 11/1/10 9:29 AM
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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. 

seafarer john
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Re:Cocktail sauces - Mon, 11/1/10 9:45 AM
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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 

Twinwillow
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Re:Cocktail sauces - Mon, 11/1/10 9:56 AM
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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.

ann peeples
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Re:Cocktail sauces - Mon, 11/1/10 9:56 AM
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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!!

Foodbme
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Re:Cocktail sauces - Mon, 11/1/10 2:23 PM
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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

seafarer john
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Re:Cocktail sauces - Mon, 11/1/10 3:10 PM
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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  

Monique77
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Re:Cocktail sauces - Wed, 11/3/10 6:43 AM
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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..

Foodbme
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Re:Cocktail sauces - Wed, 11/3/10 2:53 PM
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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!

bdtn
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Re:Cocktail sauces - Wed, 11/3/10 3:31 PM
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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.

tkitna
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Re:Cocktail sauces - Thu, 11/4/10 2:48 AM
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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.

chewingthefat
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Re:Cocktail sauces - Wed, 11/10/10 4:55 PM
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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!

Buckshot
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Re:Cocktail sauces - Mon, 08/8/11 8:24 PM
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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

JRPfeff
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Re:Cocktail sauces - Mon, 08/8/11 8:35 PM
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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.

ann peeples
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Re:Cocktail sauces - Mon, 08/8/11 9:02 PM
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Sounds awesome!

DawnT
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Re:Cocktail sauces - Tue, 08/9/11 12:40 AM
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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.

seafarer john
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Re:Cocktail sauces - Tue, 08/9/11 9:47 AM
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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 

Foodbme
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Re:Cocktail sauces - Tue, 08/9/11 12:36 PM
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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.

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