Cocktail sauce

Two shrimp cocktails with cocktail sauce

Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods.^[1] The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.

Origin

A shrimp cocktail served with cocktail sauce

Shrimp cocktail, but not served on a cocktail glass, sauce not visible

Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. This is the origin of the name.

Varieties

United States

In America it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three.^[2] Some restaurants use chili sauce, a spicier tomato-based sauce in place of the ketchup.

Europe

The common form of cocktail sauce in the United Kingdom, Ireland, Iceland, France, Belgium and The Netherlands, usually consists of mayonnaise mixed with a tomato sauce to the same pink color as prawns, producing a result that could be compared to fry sauce. It is so similar to Thousand Island dressing that it is commonly referred to by that name . In Belgium, a dash of whisky is often added to the sauce. It is popularly served with steamed shrimp and seafood on the half shell.

In Australia, it is often provided in fish and chip shops.

In oyster bars

In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients.

See also

• Court-bouillon
• List of dips
• List of sauces
• Marie Rose sauce
• Prawn cocktail
• Squid cocktail

References

External links

Wikimedia Commons has media related to Cocktail sauce.

• Shrimpcocktailsauce.com (portal)
• Basic recipe from cdkitchen.com
• Recipe from southernfood.about.com
• Recipe from recipezaar.com

Condiments
List of condiments • List of common dips
Condiments	Ajika Ajvar Amba Balsamic vinegar Balsamic Vinegar of Modena Barbecue sauce Biber salçası Black vinegar Brown sauce Beurre Maître d'Hôtel Chili peppers Cheese Chili oil Chimichurri Chrain Chutney Green mango chutney Cocktail sauce Colo-colo Crema Crushed red pepper Dabu-dabu Dip Duck sauce Fish sauce Fritessaus Fruit preserves Fry sauce Gochujang Guacamole Hogao Honey dill Horseradish Hot sauce Kachumbari Kachumber Kaymak Khrenovina Kyopolou Lethocerus indicus Ljutenica Mayonnaise Mignonette sauce Milkette Monkey gland sauce Muhammara Mumbo sauce Murri Nam chim Nam phrik Nước chấm Nutritional yeast Olive oil Pearà Pepper jelly Perilla oil Pesto Piccalilli Pico de gallo Pickle Pickled fruit Pindjur Pistou Popcorn seasoning Relish Remoulade Marie Rose sauce Salad cream Salad dressing Salad dressing spread Salmoriglio Salsa Salsa golf Salt and pepper Satsivi Sauerkraut Sesame oil Skyronnes Soy sauce Soup soy sauce Sweet soy sauce Steak sauce Sumbala Sweet chili sauce Syrup Tartar sauce Tekka Teriyaki sauce Tiparos Tkemali Tomato jam Toum Vinegar Vincotto Wasabi Watermelon rind preserves Worcestershire sauce XO sauce Za'atar Zacuscă Zhug Zigeuner sauce Zingara sauce
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