The name cocktail sauce has often intrigued me. The origin of the name comes from prawns place on the edges of a cocktail glass. A red dipping sauce, created by a British cook named Fanny Cradock who was an English restaurant critic, television celebrity chef, and writer who frequently appeared on television during the 1960s, and credited for creating the zesty red sauce. She used her concoction as a condiment served at room temperature and paired with seafood as an appetizer.
If you travel the world, you will find different versions of cocktail sauce. In America, we make it with ketchup or chili sauce, horseradish, lemon juice, Worcestershire sauce, and Tabasco sauce. In Europe, it comprises mayonnaise, tomato sauce and sometimes a dash of whiskey.
Personally, I have yet to taste a bottled cocktail sauce with a fresh, vibrant flavor found in this homemade version. Since we serve the sauce with high-priced seafood, shouldn’t the cocktail sauce be just as delicious?
I recently visited Florida and spent a weekend with my friend Laurie, owner of the
The sauce creates a mouth-watering explosion of flavor when paired with shrimp, crawfish, crab claw, or any seafood you prefer. The versatility of this recipe allows you to adjust the ingredients to dial up or down the heat. One bite of this sauce and you will never buy a bottled cocktail sauce again. Enjoy!
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