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Feb 11, 2008 11:06 AM

favorite cocktail sauce?

Making steamed spiced shrimp as an ap on Valentines Day for my sweetie. But I realized I have never bought cocktail sauce and was wondering if folks has a favorite brand?? thanks!

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  1. I usually buy Heinz's chili sauce and add lemon and horseradish to make cocktail sauce. I think they make a cocktail sauce--but I've never tried it. This is what my mom always used so I go with it.

    1. crosse and blackwell is pretty good, too. but dct has a good idea. doctor to your heart's content!

      1 Reply
      1. re: alkapal

        Crosse and Blackwell is the only cocktail sauce I will buy. They even have a special "zesty shrimp sauce" that's perfect for, well, SHRIMP! :-)

        Here's a link to their seafood sauces:

      2. Why not make it yourself? Takes maybe 3 minutes: ketchup, tomato paste, lemon, s&p to taste, and tons of horseradish... well, that's how *I* like it. Cheaper than storebought, and you can crank your own level of heat --

        1 Reply
        1. re: linguafood

          lingua is right -- it is nothing to make.

        2. Heinz ketchup, creamed horseradish and lemon juice, freshly squeezed is my basic recipe. For some heat addicts, I'll add a few drops of Tabasco to their portion.

          3 Replies
          1. re: OCEllen

            Second OCE, but I would use fresh grated horseradish for the kick. Creamed horseradish can sometimes be on the shelf too long (and has been too processed), and the flavor does degrade. And by fresh, I don't necessarily mean out of your garden- Silver Springs brand can be good when it's FRESH (check the label for dates).

            FWIW, if you have really fresh horseradish, you don't really need the Tabasco.


            1. re: cayjohan

              wonder how long fresh horseradish lasts? dumb question, can it be frozen in a tight zipper bag? or does it lose its' potency?

              1. re: iL Divo

                I've never studied on it but I know it goes south within a few months even in an unopened jar. It is not really a problem here in Lousiana becuase the Zatarain's brand sells so fast that it is still potent and it gets used up pretty fast since we use it in bloody marys, remoulade sauce, oyster dope etc. But I have bought Beaver brand by the gallon and divided it into several zip lock bags (we usually do this with a group of three or four people) and it holds up well in the freezer. It is not perfect but it keeps more heat, it seems to me. A friend who raises it grinds it up and puts it in little plastic tupperware things in teh freezer. He says it usually gets him through to the next crop but the long-stuff is fading.

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