- Cocktail sauce
-
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. In America it generally consists of ketchup mixed with prepared horseradish. Some restaurants use chili sauce, a spicier tomato based sauce in place of the ketchup. The common form of cocktail sauce in Australia, the United Kingdom, Ireland, Iceland, France and Belgium, usually consists of mayonnaise mixed with a tomato sauce, producing a result that could be compared 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. In Australia, it is often provided in fish and chip shops.
In oyster bars
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 some oyster bars, patrons are served with their own ingredients.
See also
External links
- Shrimpcocktailsauce.com (portal)
- Basic recipe from cdkitchen.com
- Recipe from southernfood.about.com
- Recipe from recipezaar.com
Categories:- Condiments
- Condiment stubs
Wikimedia Foundation. 2010.
