Seafood Cocktail Sauce
When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail sauce. Here's a great recipe.
1 tablespoon prepared horseradish
1 cup ketchup
1 tablespoon fresh lemon juice
1 teaspoon Louisiana hot sauce, not tabasco
1/2 teaspoon Worcestershire sauce
pinch of kosher salt
pinch of freshly ground black pepper
In a glass medium mixing bowl, thoroughly blend together 1 tablespoon horseradish with all the other sauce ingredients; taste and adjust the seasonings. In a pinch, it can be used at once, but it is better if allowed to meld for one to two days.
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