Date Cooked: May 10, 2009
Page: 21
Rating: B
I prepared this sauce to go with the herb-poached shrimp from the last post. The sauce was painfully simple to make. Pretty much all I had to do was mix the ingredients together. My biggest issue was that fact that I really had to struggle to get the last bit of ketchup out of the bottle to make this recipe. My son was a little upset that we were now out of ketchup. Mixed into the ketchup was horseradish, salt and pepper, lemon juice, cayenne pepper and chili powder. After tasting the sauce I deviated a little and threw in some more chili powder and a liberal splash of hot sauce.
The picture pretty much looks like a bowl of ketchup.
Rating: B. The sauce was not bad but definitely tasted like spicy ketchup. I’m not a big fan of ketchup which is why I added even more heat to it. Was a good accompaniment to the shrimp though.
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On this side of the border {grin} classic cocktail sauce is just ketchup and horseradish. At least that's how all the other chefs and restaurants that I know of make it. Only pathetic home cooks -buy- the stuff!!!
ReplyDeleteNice post.