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Jim Elbrecht

(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.

I omit the Tabasco- and go heavy on the horseradish. Probably
close to 1:1 with the catsup. I might start with 1/2cup of each,
1/2 lemon squeezed- and 2-3 shakes of Lee & Perrins. . . taste and go
from there.

I don't think you can measure it as horseradish tastes different from
day to day.

Jim