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