I was going through a vintage advertising site and came across one for “Seafood Special Dressing” from the nice folk at Kraft sometime around the middle of the last century and, well, it looked…
Now, I assume this was Kraft because they called for using their brand horseradish, but, they also called for “basic French dressing” which, for a long time was a home made recipe; I even have a few here, such as
this version, but I chose to go fully mid-century and use Kraft’s own creamy French dressing as the base.
And you know what? This is a good sauce, and for so much more than just seafood!
•1/2 cup creamy French dressing
•3/4 cup chili sauce
•1 tsp prepared horseradish
•1/2 tsp Worcestershire sauce
•2 tbsp diced celery
Whisk the French dressing into the chili sauce horseradish, and Worcestershire, then stir in celery, transfer to a tightly lidded jar and stash in the fridge to chill well.
I would suggest a couple of hours to allow the flavors to really blend well.
And, yeh this sauce was pretty nifty as a glaze on air fried salmon; we also thought it worked a treat on grilled brats (with Ranch Pickles) and with chicken gyros on top of the Tzatziki sauce, so remember…
just because someone suggests is sauce is “for fish,” it may actually work really well with any number of other dishes.
We are planning to try some on burgers and fries tonight.