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Dec 14, 2004 06:43 PM

Sauces I assume everyone knows how to make...

  • c

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!

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  1. 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!

    3 Replies
    1. re: DanaB

      I had no idea how to make cocktail sauce until I moved to New orleans, but I don't think they even have the bottled stuff here -- they give you the fixings to make your own at every oyster bar. I make it the same as above, with a dash of worcestershire, and salt and pepper.

      1. re: DanaB

        If you have a problem with your whipped cream breaking, try adding Whip It, a whipped cream stabilizer (I believe that Lawry's does).

        1. re: DanaB

          "I've got my own recipes for these three sauces."

          And IMO these are the best on the board.

        2. Thousand Island Dressing: Ketchup/Mayonaise.

          Flavored Mayonaise: mayonaise with any/all; Salt, pepper, MSG, shoyu, garlic, garlic powder, lemon juice, worchester sauce.

          1 Reply
          1. re: Alan408

            In my house, the Ketchup/Mayo mix was "Russian". Add pickle Relish and it was Thousand Island.

          2. Assuming we're sticking to simple stuff: Buffalo Wing Sauce -- Franks Hot Sauce and melted butter. Adjust butter to regulate heat (just a bit for hot).

            2 Replies
            1. re: sbp

              And vinegar for hotter (or if you take the butter too far). You can use the vinegar in jarred jalapenos for added flavor.

              1. re: sbp

                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?

              2. 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.

                1. cocktail sauce - ketchup, prepared horseradish, worcestershire & "Old Bay" seafood seasoning