Serene wrote on Sun, 09 Jan 2011 19:16:33 -0800:

> On 01/09/2011 01:08 PM, Steve Pope wrote:
>> Serene > wrote:
>>
>>> On 01/09/2011 12:02 PM, Steve Pope wrote:
>>
>>>> Do ya'll have any preferences on cocktail sauce?
>>
>>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>>> sweet for a lot of people, but we like it. I
>>> haven't tried it yet with my new favorite ketchup (the
>>> all-natural stuff from Heinz).
>>
>> Lemon zest -- great idea.

> I also use it in my trashy tartar sauce (3 parts mayo, 1 part sweet
> pickle relish, lemon zest to taste). I figure why not
> use it while I've got the lemons handy for the fish.

>> Tangentially, when I use ketchup it's normally TJ's organic, which is
>> a non-HFCS product. I have not yet tried Heinz
>> natural.

> It's just tomatoes, sugar, vinegar, salt, and spices, if I
> remember right. (It's called "Simply Heinz", not all-natural;
> I misremembered.)

I use the old "Joy of Cooking" recipe and I've found it fine for longer
than I care to admit.

3/4 cup ketchup (Heinz, Del Monte or Giant generic)
1/8 to 1/4 cup prepared horseradish
juice of one lemon
dash hot pepper sauce (Tabasco)

I tend to make it by inspection since both horse radish and pepper sauce
lose their pungency over time.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not