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Started By
Message
In Honor of LL, I Give You the World's Best Cocktail Sauce
Posted on 5/14/13 at 7:08 pm
Posted on 5/14/13 at 7:08 pm
Goes great with all kinds of boiled or fried seafood, as well as raw fosters...or even just a nice, crisp saltine.
12 oz catsup
12 oz chili sauce( can be found in the sauce section of the grocery)
5 oz horseradish ( best if you make your own)
2 oz lemon juice
1 T Wohrchestersire sauce
1 t of your favorite creole/Cajun seasoning
Mix , taste test and serve. Your can cut back a bit on the horseradish if you need. Fine dicing 2 T of celery is also a good touch.
12 oz catsup
12 oz chili sauce( can be found in the sauce section of the grocery)
5 oz horseradish ( best if you make your own)
2 oz lemon juice
1 T Wohrchestersire sauce
1 t of your favorite creole/Cajun seasoning
Mix , taste test and serve. Your can cut back a bit on the horseradish if you need. Fine dicing 2 T of celery is also a good touch.
This post was edited on 5/14/13 at 8:11 pm
7
Posted on 5/14/13 at 7:14 pm to OTIS2
That would be good with a lot of stuff. Sounds like my Moms recipe, but she doesn't use chili sauce, or the Cajun seasoning. A dab on her fried flounder is wonderful.
Posted on 5/14/13 at 7:15 pm to AlmaDawg
The chili sauce is really the key ingredient. Try it.
Posted on 5/14/13 at 7:21 pm to OTIS2
Chili sauce. Interesting. I will certainly try. I made the cocktail so hot on Mother's Day that I was the only person who loved it 
Posted on 5/14/13 at 7:26 pm to OTIS2
I add wasabi, lots of black pepper and Grenache vinegar to make mine pop
Posted on 5/14/13 at 7:31 pm to Caplewood
Interdasting...wasabi with or in place of regular horseradish ?
Posted on 5/14/13 at 8:10 pm to OTIS2
In addition to fresh horseradish
Give it a shot....
I've also added wasabi tobiko, turned out great
Give it a shot....
I've also added wasabi tobiko, turned out great
This post was edited on 5/14/13 at 8:12 pm
Posted on 5/14/13 at 11:25 pm to OTIS2
The best there is!
Posted on 5/14/13 at 11:31 pm to TheRoarRestoredInBR
False.
Freshly prepared horseradish >>>>> Anything that comes in a jar
At least IMO.
Freshly prepared horseradish >>>>> Anything that comes in a jar
At least IMO.
Posted on 5/15/13 at 12:18 am to KosmoCramer
True, but I draw the line on some forms of prep work, go lazy on some prepared items. Horseradish from jars fades fast, short shelf life in terms of quality, so I do need to try use some fresh soon.
Posted on 5/15/13 at 12:35 am to OTIS2
I made the mistake once of thinking the cocktail sauce was ketchup. Never again.
I almost threw up on the spot.
I almost threw up on the spot.
Posted on 5/15/13 at 4:34 am to OTIS2
I posted this a while back. It's in the recipe thread.
This is by far the best cocktail sauce there is:
Antoine's Cocktail Sauce
Cocktail Sauce
4 Tbsp horseradish
1/2 cup Vinaigrette Sauce (recipe follows)
3 Tbs Worcestershire sauce
2 cups ketchup
1 Tbs Tabasco sauce
1/4 cup lemon juice
Blend all ingredients together and chill.
Makes 3 cups.
Vinaigrette Sauce
1/2 tsp salt
1/3 cup vinegar
1/4 tsp finely ground white pepper
1 cup olive oil
1/2 tsp dry powdered mustard
Put all ingredients into a bottle and shake to mix. Store at room temperature. Makes 1 1/2 cups vinaigrette.
Source: Antoine’s Cookbook
This is by far the best cocktail sauce there is:
Antoine's Cocktail Sauce
Cocktail Sauce
4 Tbsp horseradish
1/2 cup Vinaigrette Sauce (recipe follows)
3 Tbs Worcestershire sauce
2 cups ketchup
1 Tbs Tabasco sauce
1/4 cup lemon juice
Blend all ingredients together and chill.
Makes 3 cups.
Vinaigrette Sauce
1/2 tsp salt
1/3 cup vinegar
1/4 tsp finely ground white pepper
1 cup olive oil
1/2 tsp dry powdered mustard
Put all ingredients into a bottle and shake to mix. Store at room temperature. Makes 1 1/2 cups vinaigrette.
Source: Antoine’s Cookbook
This post was edited on 5/15/13 at 4:44 am
Posted on 5/15/13 at 8:39 am to OTIS2
quote:
.or even just a nice, crisp saltine.
Had to laugh. Since I live in the countryside outside of Nashville, I don't get many oysters. But every so often, I'll mix up some sauce like this,add some hot sauce and eat with crackers(Zestas),and a cold beer. I close my eyes to trick my mind(not that hard) that I'm eating oysters. Posted on 5/15/13 at 8:44 am to Good Times
And you and I know it's good. I usually eat my raw oysters without the sauce, but drag a few crackers through it every dozen or so.
I usually eat my raw oysters without the sauce, but drag a few crackers through it every dozen or so. 
Posted on 5/15/13 at 11:20 am to OTIS2
quote:
The chili sauce is really the key ingredient
I put some shiracha in mine also now that I'm hooked on that stuff. But I can eat your recipe straight up on crackers.
Posted on 5/15/13 at 1:50 pm to Capt ST
quote:
Freshly prepared horseradish >>>>> Anything that comes in a jar
Yes and about 5x hotter. I made the mistake of putting the usual amount of horseradish in my sauce at Manale's, not knowing it was freshly made. I lost all my hair and have been bald since.
Posted on 5/15/13 at 1:53 pm to Caplewood
quote:
I add wasabi, lots of black pepper and Grenache vinegar to make mine pop
quote:
I've also added wasabi tobiko, turned out great
must try
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