Cooking Dude TM

Have fun learning to be a better cook!

Home ] Up ] About ] Contact us ] Faves ] Privacy Policy ]

 

Recipe Index
Kitchen Tools
Pantry
Refrigerator
Seasonings, Herbs, & Spices
Kitchen Safety
Disaster Recovery
Methods
Culinary Terms
Tutorials
Sauces
Appetizers
Soups
Salads
Eggs & Cheese
Sandwiches
Beef & Veal
Pork
Lamb
Poultry
Seafood
Vegetables
Desserts
Breads
Weights and Measures
Links
Link Exchange

Seafood Cocktail Sauce

Seafood cocktail sauce is probably most often served with shrimp. But it is also delicious with crab meat and seafood cakes.

You will probably normally have a bottle of your favorite seafood sauce on hand. But if you run out, or if you want to make your own formula with more or less horseradish, for example, you need to know where to start.

The easiest beginning is if you have some chili sauce on hand, and you can start with that. Just add Worcestershire sauce, chopped celery, and chopped onion. But sometimes you need to start with catsup. Or if you're out of catsup, you need tomato sauce. Or you're out of tomato sauce and you need some tomatoes and a blender. Wait a minute here. Let's assume you have catsup. You can learn to make catsup later.

So here's a recipe you can start with to make Seafood Cocktail Sauce. As always, I encourage you to modify it to your own taste.

    1 cup catsup
    1 tablespoon minced celery
    1 tablespoon minced onion
    1/2 teaspoon Worcestershire sauce
    2 tablespoons lemon juice
    1 teaspoon prepared horseradish sauce
    1/2 teaspoon Tabasco
    1/2 teaspoon Old Bay Seasoning
    salt and pepper to taste

If you need to make the sauce and don't have some of the minor ingredients, make it anyway. Some people like simpler better. If you want to experiment, some options to add or substitute are cayenne pepper, Asian chile garlic sauce (like Rooster sauce), sugar, chopped pickles or pickle relish, and chopped jalapeño peppers.

Experiment and have fun. Relax and enjoy. Maybe invent a better sauce and become rich and famous!


Copyright © John P. Choisser - CookingDude.com 2005-2014