History of Cocktail Sauce
Cocktail sauce is a spicy blend of ingredients that often comprises a base of ketchup or tomato-based chili sauce. It is combined with horseradish, lemon juice, hot-pepper sauce, and Worcestershire sauce. It is normally served as a condiment for cold seafood, adding flavor and zing to every bite.
The cocktail sauce was invented in the 19th century in the United States as the food industry was going through a vast transformation. While cocktail sauce is primarily associated with the elements of the classic prawn cocktail, it can also be served with any shellfish, adding a twist to potentially bland cuisine.
1. What are the ingredients of cocktail sauce?
The standard ingredients are ketchup, hot sauce, horseradish, lemon juice, and Worcestershire sauce. Other ingredients vary, depending on taste.
2. How long can cocktail sauce last?
Once opened, a store-bought cocktail sauce will normally last for six to nine months, if refrigerated. Refrigerating your opened sauces will extend its shelf life considerably.
Homemade cocktail sauce lasts two weeks if you keep it refrigerated. Thanks to the tomatoes in the ketchup and the lemon juice, the recipe has a relatively low pH, and the acidity will preserve the sauce for a considerable time.
3. How can you tell if the cocktail sauce is bad?
The best way to tell if the cocktail sauce bought from the grocery store has gone off is by sight and smell. If the sauce has an unpleasant odor or odd appearance, discard it. Mold is also a bad sign.
- 2 tablespoons of horseradish
- 1 lemon
- ½ cup of ketchup
- Tabasco sauce, to your taste
- In a small bowl, add ketchup, a squirt of lemon, a dash (or two) of Tabasco sauce, and a dash of Worcestershire sauce. Blend well and chill the sauce for a while.
- Your homemade cocktail sauce will be ready to serve when it has cooled. Serve with seafood, especially shellfish, for the best results.