I could’ve sworn I’d done a post on cocktail sauce, but no.
Oh well, now’s as good a time as any!
An old friend’s mom used to make da bomb of a cocktail sauce that was loaded with fresh lemon juice and horseradish. It was so very tasty that we all looked forward to the sauce as we did the shrimp!
She kept her ingredient list pretty basic: chili sauce, horseradish, and lemon juice. This recipe, based on one from the barefoot contessa, has a few more ingredients, but is also REALLY nice.
You may note that there doesn’t seem to be any horseradish in evidence, and you would be right – I have replaced the horseradish with Dijon Mustard from Trader Joe’s.
Love it or hate it – this is not your grandfather’s Dijon Mustard. Well, unless mebbe your pepé liked his Grey Poupon extra strong with more than a hint of horseradish-y goodness in it – coming quite close to Chinese mustard in its, ermmm, let’s call it ‘bracing-ness’.
It is also wicked cheap – under $2 for a jar.
But, enough about mustard – there’s cocktail sauce to make!
•1/4 cup chili sauce*
•1/4 cup ketchup
•1-1/2 tbsp Dijon mustard – if you can’t get any Trader Joe’s, substitute horseradish
•2 tsp fresh lemon juice
•1/4 tsp Worcestershire sauce
•1/4 tsp Earl’s 5 Pepper Hot Sauce – or Tabasco, but if you can get it, try Earl’s
Combine all the ingredients together and stash in the fridge, covered, for a few hours or overnight so the flavors can blend.
And, now that the cocktail sauce is rested and ready, I am good to proceed with my sea salt and peppercorn calamari…
Tune in tomorrow!
*UPDATE: Don’t buy that jar of chili sauce! Make it yourself by checking out this fine recipe.