In article <bh%wf.292604$ki.11964@pd7tw2no>,
ellen wickberg > wrote:

> Melba's Jammin' wrote:
> > In article <cYGwf.58168$tl.36003@pd7tw3no>,
> > ellen wickberg > wrote:
> >
> >
> >>Does anyone have a BWBable recipe for a tomato based sauce for dipping
> >>shrimp in? The commercial ones seem to have horseradish and
> >>worcestershire sauce as well as some spices.
> >>Ellen
> >
> >
> > Ellen, could you have a looksee at some recipes for chili sauce?
> > Something along those lines would be good - maybe a little thinner?
> > Those are BWB-able. I don't have a recipe for an 'official' cocktail
> > sauce for dunking shrimps.
> > -Barb
> Barb, I am just about to do that. As I said to someone else, the amount
> of horseradish and its form are part of my concern. Thanks,
> Ellen

:-)
I'm thinking that by the time this is over, Ellen, you're going to be
our go-to gal for advise on the subject. I don't know how horseradish
will hold its bite when it's processed -- I make Horseradish Jelly (BWB
processed) using fresh horseradish and my sense of it is that it's a
pretty mild product. (I don't eat it.) And I know it has a reputation
for losing its pungency after preparation and fridge storage (I've never
paid a lot of attention, though because I rarely use it as a condiment.)
I think I'd probably do what you're probably going to do :-) wing it
as a variation on chili sauce with the addition of "some" horseradish
and "some" Worcestershire, noting how much you use as you taste to get
it right.

I hope you'll let us know what you wind up with, ma'am.
Best,
-Barb, wondering about using horseradish powder (I think my food co-op
stocks it) . . . .
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!