Sauces I assume everyone knows how to make...
- Chris VR Dec 14, 2004 06:43 PM
I learned these while working in food service, but after blowing my brother's mind when I made my own cocktail sauce instead of buying it, I realized that some people may still be buying these instead of making their own. I always have this stuff around the house and it makes a lot more sense to mix up my own whenever I need it.
Cocktail Sauce: mix ketchup and grated horseradish until it looks/tastes right
Tartar Sauce: Mix mayonnaise and pickle relish until it looks/tastes right
Horseradish Sauce (serve with rare roast beef): Mix sour cream and horseradish sauce until (you guessed it!) it looks/tastes right
Those are the ones I do the most often. It's not culinary wizardry, but maybe you're like my brother- it makes sense but you never thought to do it yourself!
Interesting! I've got my own recipes for these three sauces.
Cocktail sauce: ketchup, horseradish, lemon juice, tobasco to taste.
Tartar Sauce: mayonnaise, minced white onion, chopped dill pickle (or chopped capers), dill, lemon, salt, fresh cracked pepper to taste.
Horseradish Sauce (for roast beef): mix horseradish into freshly whipped cream, salt, a dash of tobasco, to taste. (This one is modelled on the Lawry's recipe, which I think is delicious!
Vive le difference, as they say!
you're all making me hungry! 8) sbp's post re: melted butter reminds me of the best thing I've ever tasted, and I think all it includes is melted butter and Italian dressing?? anyone do this??? (my friend lived in New Orleans during college, brought home these huge amazing shrimp one holiday and we BBQ-ed them and he had this to dip?? sound right?
My cocktail sauce has ketchup, prepared horseradish (not fresh), lemon juice, tabasco, and Worcestershire sauce.
Also, my tartar sauce always has capers, cornichons, and extra vinegar.