Dave Smith wrote:

> 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.

Sheldon says it gets its heat from mustard, so it doesn't get its heat
from mustard.

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