Cocktail sauce: Difference between revisions
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'''Cocktail sauce''' in its simplest form is [[ketchup]] mixed with prepared [[horseradish]], though in [[Australia]], the [[United Kingdom]], [[Ireland]], [[Iceland]], [[France]] and [[Belgium]], [[mayonnaise]] is usually mixed with the ketchup, similar to [[fry sauce]]. Furthermore, in Belgium, a dash of [[whisky]] is often added to the sauce, and in Iceland, [[sour cream]] is considered essential. It is popularly served with steamed [[shrimp]] and seafood [[Raw bar|on the half shell]]. Many restaurants use [[chili sauce]] in place of ketchup. In Australia, it is often provided in [[fish and chips|fish and chip]] shops. |
'''Cocktail sauce''' in its simplest form is [[ketchup]] mixed with prepared [[horseradish]], though in [[Australia]], the [[United Kingdom]], [[Ireland]], [[Iceland]], [[France]] and [[Belgium]], [[mayonnaise]] is usually mixed with the ketchup, similar to [[fry sauce]]. Furthermore, in Belgium, a dash of [[whisky]] is often added to the sauce, and in Iceland, [[sour cream]] is considered essential. It is popularly served with steamed [[shrimp]] and seafood [[Raw bar|on the half shell]]. Many restaurants use [[chili sauce]] in place of ketchup. In Australia, it is often provided in [[fish and chips|fish and chip]] shops. |
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In most American [[oyster bar]]s, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce ([[Tabasco sauce|Tabasco]], [[Louisiana Hot Sauce|Louisiana]], or [[Crystal Hot Sauce|Crystal]]), [[Worcestershire sauce]], and [[lemon juice]]. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in more sophisticated oyster bars, patrons are served with their own ingredients. |
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==External links== |
==External links== |
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Revision as of 22:17, 31 May 2011
 | This article possibly contains original research. (July 2008) |
Cocktail sauce in its simplest form is ketchup mixed with prepared horseradish, though in Australia, the United Kingdom, Ireland, Iceland, France and Belgium, mayonnaise is usually mixed with the ketchup, similar to fry sauce. Furthermore, in Belgium, a dash of whisky is often added to the sauce, and in Iceland, sour cream is considered essential. It is popularly served with steamed shrimp and seafood on the half shell. Many restaurants use chili sauce in place of ketchup. In Australia, it is often provided in fish and chip shops.
In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in more sophisticated oyster bars, patrons are served with their own ingredients.
External links
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- Shrimpcocktailsauce.com (portal)
- Basic recipe from cdkitchen.com
- Recipe from southernfood.about.com
- Recipe from recipezaar.com
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