Cocktail Sauce Image Used Under Creative Commons License From makersmark.com

Cocktail sauce is one of those ubiquitous condiments in the U.S. that is always ordered to enhance seafood cocktails, especially shrimp or oysters. Typically a pedestrian mix of ketchup and horseradish, I have given this a sprinkling of TFD magic to elevate the recipe to an entirely new plane of celestial existence. 🙂

Nobody knows the origins of this condiment, but my version has a true pedigree – my own! Combining American and British flavors with a touch of Asia and Europe and the merest whisper of the Caribbean and Mexico, I hope you find favor with the depth of flavor and complexity inherent in the DNA of this most delicious of worldwide sauces! Boosted with herbs, gin and a complex blend of spices and umami flavors, your taste buds will truly feel a new level of fevered desire as you partake, !

Battle on – The Generalissimo

The Hirshon Cocktail Sauce

★★★★★

5 from 1 reviews

Prep Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours

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Ingredients

½ cup Heinz chili sauce
1 ½ cup Heinz ketchup
3 limes, juiced
3 tablespoons Gin – Hendricks or Plymouth preferred
1 Tbs. Tabasco
1 Tbs. Adobo sauce from can of Chipotle peppers in Adobo (preferred) or 1 Tbs. Tabasco Chipotle sauce
3 Tbs. Walnut oil (preferred) – alternatively, try Hazelnut oil (for a milder flavor) or Sesame oil (Kadoya brand preferred) for an Asian flavor
2 tablespoons, packed of prepared horseradish – the freshest and hottest you can find
3 cloves roasted garlic, pureed
1 tablespoon Mushroom Ketchup
½ tablespoon Maggi Seasoning
1 ½ tablespoon Worcestershire sauce (Lea & Perrins)
2 tablespoons Soy Sauce
2 tbs. finely chopped parsley
2 tbs. finely chopped sage
Dash or two of Lee Brothers Angostura Bitters (optional)

Instructions

Combine all, let sit for at least 4 hours or overnight – makes 2 cups

Nutrition

Calories: 295.69 kcal
Sugar: 25.96 g
Sodium: 1895.34 mg
Fat: 11.2 g
Saturated Fat: 1.11 g
Carbohydrates: 44.15 g
Fiber: 5.85 g
Protein: 3.67 g
Cholesterol: 0.0 mg

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