The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Cocktail sauces

Change Page: < 123 > | Showing page 2 of 3, messages 31 to 60 of 78
Author Message
Foodbme

  • Total Posts: 9583
  • Joined: 9/1/2006
  • Location: Gilbert, AZ
Re:Cocktail sauces Fri, 06/11/10 12:41 PM (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!
<message edited by Foodbme on Fri, 06/11/10 6:36 PM>
 
#31
    joclyn

    • Total Posts: 360
    • Joined: 1/24/2009
    • Location: montco, pa
    Re:Cocktail sauces Fri, 06/11/10 5:28 PM (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

      • Total Posts: 89
      • Joined: 2/17/2004
      • Location: Waco, Tx & Morristown, TN
      Re:Cocktail sauces Fri, 07/16/10 4:22 PM (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

        • Total Posts: 9583
        • Joined: 9/1/2006
        • Location: Gilbert, AZ
        Re:Cocktail sauces Fri, 07/16/10 8:16 PM (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

          • Total Posts: 1457
          • Joined: 8/28/2005
          • Location: Surprise, AZ
          Re:Cocktail sauces Fri, 07/16/10 8:40 PM (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

            • Total Posts: 1508
            • Joined: 9/19/2000
            • Location: Fresno, CA
            Re:Cocktail sauces Fri, 07/16/10 9:38 PM (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

              • Total Posts: 25
              • Joined: 11/17/2004
              • Location: Laguna Niguel, CA
              Re:Cocktail sauces Sun, 10/31/10 9:54 PM (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

                • Total Posts: 4900
                • Joined: 4/15/2006
                • Location: "Big D"
                Re:Cocktail sauces Sun, 10/31/10 10:16 PM (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

                  • Total Posts: 4900
                  • Joined: 4/15/2006
                  • Location: "Big D"
                  Re:Cocktail sauces Sun, 10/31/10 10:25 PM (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

                    • Total Posts: 3595
                    • Joined: 5/9/2003
                    • Location: Mission Viejo, CA
                    Re:Cocktail sauces Sun, 10/31/10 11:21 PM (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

                      • Total Posts: 4900
                      • Joined: 4/15/2006
                      • Location: "Big D"
                      Re:Cocktail sauces Sun, 10/31/10 11:38 PM (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

                        • Total Posts: 3595
                        • Joined: 5/9/2003
                        • Location: Mission Viejo, CA
                        Re:Cocktail sauces Mon, 11/1/10 1:50 AM (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

                          • Total Posts: 9583
                          • Joined: 9/1/2006
                          • Location: Gilbert, AZ
                          Re:Cocktail sauces Mon, 11/1/10 2:00 AM (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

                            • Total Posts: 4900
                            • Joined: 4/15/2006
                            • Location: "Big D"
                            Re:Cocktail sauces Mon, 11/1/10 9:29 AM (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

                              Re:Cocktail sauces Mon, 11/1/10 9:45 AM (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

                                • Total Posts: 4900
                                • Joined: 4/15/2006
                                • Location: "Big D"
                                Re:Cocktail sauces Mon, 11/1/10 9:56 AM (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

                                  • Total Posts: 8317
                                  • Joined: 5/21/2006
                                  • Location: West Allis, Wisconsin
                                  Re:Cocktail sauces Mon, 11/1/10 9:56 AM (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

                                    • Total Posts: 9583
                                    • Joined: 9/1/2006
                                    • Location: Gilbert, AZ
                                    Re:Cocktail sauces Mon, 11/1/10 2:23 PM (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

                                      Re:Cocktail sauces Mon, 11/1/10 3:10 PM (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  
                                       
                                      #49
                                        Monique77

                                        • Total Posts: 1
                                        • Joined: 11/3/2010
                                        • Location: Alabang, XX
                                        Re:Cocktail sauces Wed, 11/3/10 6:43 AM (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..
                                         
                                        #50
                                          Foodbme

                                          • Total Posts: 9583
                                          • Joined: 9/1/2006
                                          • Location: Gilbert, AZ
                                          Re:Cocktail sauces Wed, 11/3/10 2:53 PM (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

                                            • Total Posts: 98
                                            • Joined: 6/24/2008
                                            • Location: columbia, TN
                                            Re:Cocktail sauces Wed, 11/3/10 3:31 PM (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

                                              • Total Posts: 620
                                              • Joined: 6/10/2004
                                              • Location: wellsburg, WV
                                              Re:Cocktail sauces Thu, 11/4/10 2:48 AM (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

                                                • Total Posts: 6103
                                                • Joined: 11/22/2007
                                                • Location: Emmitsburg, Md.
                                                Re:Cocktail sauces Wed, 11/10/10 4:55 PM (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

                                                  • Total Posts: 89
                                                  • Joined: 2/17/2004
                                                  • Location: Waco, Tx & Morristown, TN
                                                  Re:Cocktail sauces Mon, 08/8/11 8:24 PM (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

                                                    • Total Posts: 2376
                                                    • Joined: 12/1/2006
                                                    • Location: Pewaukee, WI & Fuquay-Varina, NC
                                                    Re:Cocktail sauces Mon, 08/8/11 8:35 PM (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

                                                      • Total Posts: 8317
                                                      • Joined: 5/21/2006
                                                      • Location: West Allis, Wisconsin
                                                      Re:Cocktail sauces Mon, 08/8/11 9:02 PM (permalink)
                                                      Sounds awesome!
                                                       
                                                      #57
                                                        DawnT

                                                        • Total Posts: 1286
                                                        • Joined: 11/29/2005
                                                        • Location: South FL
                                                        Re:Cocktail sauces Tue, 08/9/11 12:40 AM (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

                                                          Re:Cocktail sauces Tue, 08/9/11 9:47 AM (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 
                                                           
                                                          #59
                                                            Foodbme

                                                            • Total Posts: 9583
                                                            • Joined: 9/1/2006
                                                            • Location: Gilbert, AZ
                                                            Re:Cocktail sauces Tue, 08/9/11 12:36 PM (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
                                                              Online Bookmarks Sharing: Share/Bookmark
                                                              Change Page: < 123 > | Showing page 2 of 3, messages 31 to 60 of 78

                                                              Jump to:

                                                              Current active users

                                                              There are 0 members and 1 guests.

                                                              Icon Legend and Permission

                                                              • New Messages
                                                              • No New Messages
                                                              • Hot Topic w/ New Messages
                                                              • Hot Topic w/o New Messages
                                                              • Locked w/ New Messages
                                                              • Locked w/o New Messages
                                                              • Read Message
                                                              • Post New Thread
                                                              • Reply to message
                                                              • Post New Poll
                                                              • Submit Vote
                                                              • Post reward post
                                                              • Delete my own posts
                                                              • Delete my own threads
                                                              • Rate post

                                                              2000-2014 ASPPlayground.NET Forum Version 3.9
                                                              What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com