On 2021-05-08 10:27 a.m., Sheldon Martin wrote:
> On Sat, 8 May 2021 06:23:00 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> My husband makes a pretty powerful cocktail sauce, then I thin
>> out my portion with lemon juice so it's both less "clingy" and more tart.
>> Then I dip just part of each shrimp in the sauce.
>>
>> Cindy Hamilton
>
> For beef or seafood I prefer a creamy horseradish sauce... very easy
> to prepare one's own from sourcream and prepared horseradish. Don't
> buy extra hot horseradish. It gets it's heat from mustard oil and
> leaves an unpleasant after taste.
>


Really? It gets its heat from mustard?? I have had freshly grated
horseradish and it's very hot. It does not need anything to spice it up.