Southern Food by John Egerton

Author:John Egerton [Egerton, John]
Language: eng
Format: epub
ISBN: 978-0-307-83456-0
Publisher: Knopf Doubleday Publishing Group
Published: 2020-12-31T05:00:00+00:00

Seafood Cocktail Sauce

For some reason, cold seafood—shrimp in particular—seems to cry out for a pungent, savory sauce to give its delicate flavor a lift. A quick and simple mixture of catsup, horseradish, and lemon or lime juice works wonders. For a more elaborate treatment, this pungent and spicy dunk sauce, from Florida Seafood Cookery, a 1956 publication of that state’s department of agriculture, is exemplary.

Blend together the following ingredients: ½ cup chili sauce, ¼ cup horseradish (well-drained), 1 teaspoon Worcestershire sauce, 1 teaspoon minced onion, ½ teaspoon salt, ¼ teaspoon garlic salt, ⅛ teaspoon black pepper, 2 dashes hot-pepper sauce, 1 tablespoon vinegar, 1 teaspoon celery seed, 1 teaspoon celery salt, 2 tablespoons sugar. Refrigerate the sauce for a day or two, giving its flavors time to blend, and then serve it cold.

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