seafood essentials: classic cocktail sauce

Name: Seafood Essentials: Classic Cocktail Sauce
Prep time: 10 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/2 cup(s) ketchup; 1 1/2 tablespoon(s) lemon juice, freshly squeezed; 1 tablespoon(s) worcestershire sauce; 1 - 2 tablespoon(s) prepared horseradish; 1 - 2 pinch(es) salt, kosher variety, or to taste

50 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 17, 2022

There are a lot of “designer” cocktail sauces out there… I have posted one or two myself. If you look at the ingredient list you will find things like sugars, corn syrup, corn starch, molasses, and other unpronounceable ingredients called “stabilizers” that keep it fresh while it sits on the store shelf, day-after-day, week-after-week, month-after-month. Dip a shrimp into this classic sauce and experience the crisp taste of fresh horseradish merging with the tang of fresh lemon juice, as they blend perfectly with your shrimp or other seafood. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield Several

Ingredients

PLAN/PURCHASE
1/2 cup ketchup
1 1/2 tablespoons lemon juice, freshly squeezed
1 tablespoon worcestershire sauce
1 - 2 tablespoons prepared horseradish
1 - 2 pinches salt, kosher variety, or to taste

How To Make seafood essentials: classic cocktail sauce

Step 1

PREP/PREPARE

Step 2

You will need a mixing bowl to make it and a non-reactive jar to store it in.
Step 3

Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 6 - 8 weeks.
Step 4

Ketchup Regular ketchups have a lot of sugar in them, so I would recommend one without it. If you would like to try your hand at making your own, check this one out: Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you’re making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
Step 5

Gather your ingredients (mise en place).
Step 6

Add all the ingredients to a mixing bowl.
Step 7

Whisk until combined
Step 8

Place into a proper storage container and refrigerate until needed.
Step 9

PLATE/PRESENT
Step 10

This sauce is not just for shrimp, you can use it on other seafood with excellent results. Enjoy.
Step 11

Keep the faith, and keep cooking.
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