"James Silverton" > wrote:
-snip-
>
>A lot of recipes seem to approach Russian Dressing, which by the way is
>not bad as a cocktail sauce, especially if the hotness is increased
>some. Here's the "Joy of Cooking" recipe:
>
>1 cup mayonnaise
>1 tab grated horse radish
>1/4 cup chili sauce or ketchup
>1 tsp grated onion
>1 tsp Worcestershire sauce

I like the looks of that.

>
>I think the "chili sauce" referred to can't be Tabasco

I've always wondered why it is called chili sauce. I've made one
from the garden for decades. It is a sweetish relish with a tomato
base. It neither contains chili's, nor is it used in any
Chili recipe I've seen.

Heinz makes one that, to me, tastes like bad catsup. I spent a few
more bucks for a 'gourmet chili sauce' once- and found out it was
almost the same as what I've been making.

*Not* to be confused with oriental chili sauces which *do* contain
[usually lots of] chili.


> and the JOC suggests adding
> 3 tabs of caviar, something I never have to hand :-(
>

Me either-- but if I start stocking it, I'll be sure to put some in
that Russian dressing.

Jim