Dave Smith > wrote:

>On 09/01/2011 3:02 PM, Steve Pope wrote:

>> A correspondent let me know that tomato sauce (as in canned Hunt's
>> tomato sauce) is a better choice than ketchup for forming a cocktail
>> sauce.

>> Sounded sensible and I tried this with a crab cocktail yesterday.
>> Other cocktail sauce ingredients were as usual (horseradish,
>> Worcestershire sauce, tabasco, lemon juice). I will say the
>> less ketchup-y, less sweet result might be a better match for the crab.
>> It was however a little dull.
>>
>> Maybe next time I'll try some of each (say, 1/3 ketchup). There's
>> at least a month of crab season to go.
>>
>> Do ya'll have any preferences on cocktail sauce?

>Chili sauce and horseradish.

Thanks.

(I appreciate the suggestions of chili sauce, but it's not an
ingredient I'm likely to want to have around and it usually isn't available
in an organic form. So I'd rather mix my own.)


Steve