Melba's Jammin' wrote:
> 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) . . . .


Asian markets sell it as wasabi powder. If it's cheap, it's horseradish
powder with a little spinach added to make it light green. If it's
expensive, it's real wasabi. The only problem is, the green might mess
up your ketchup. (might be interesting in a green tomato ketchup?) HTH

Bob