There’s nothing better than a great cocktail sauce. It can absolutely transform an ordinary hors d’oeuvre into an extraordinary one. But, the opposite is true too. Ever been to a party with an amazing spread, spot a gorgeous shrimp platter, throw down a luscious jumbo prawn, only to be underwhelmed? I have, many times. And there’s really no excuse for it. So my advice to you – don’t skimp on the sauce!
A great cocktail sauce is so easy to make, and can be used on so many things – aside from shellfish & crustaceons, I love it on cheese & meats, particularly beef. There are 2 important elements to any good cocktail sauce: adequate spice, or heat; and, the right viscosity, or thickness. Too thick and the sauce is hard to scoop (if your using it as a dip). Too loose, and you don’t get adequate coverage. Either way, you’re under-sauced. Get the flavor and the thickness right, and you’ve got a perfect sauce for hors d’oeuvres and entrees.
So here’s a simple recipe for great cocktail sauce:
Recipe Yields 32 oz.
Chili Sauce – 16 oz.
Ketchup (prefer Heinz*) – 10 oz.
Worcestershire (prefer Lea & Perrins*) – 1 oz.
Lemon Juice – 1 tbsp (1 squeeze of a fresh lemon)
Tobasco* – 2 tsp
Horseradish – 3-4 oz.
Combine ingredients into a bowl and mix with a spatula or whisk until fully blended.
Hors d’oeuvre Recommendations:
Poached or Fried Jumbo Shrimp (U16 or larger) or Rock Shrimp, Crab Cakes, Fried Calamari, Pan-Fried Bay Scallops, Fried Mozzarella Cheese, Chilled Oysters, Marinated Flank Steak (Cubed), Fried Potatoes, French Fries
Wine Pairing:
As a rule of thumb, I let what the cocktail sauce is being applied to guide my wine choice (e.g. shrimp, beef, etc.). That said, some of the ingredients in cocktail sauce, particularly horseradish, can make this pairing tricky. I’d recommend a wine with good acid to cut through, but one with a solid core of fruit, but not too tannic – for white, choose a New Zealand Sauvignon Blanc. SB’s from other regions will work well too, but New Zealand SB’s usually offer up a bit more acid and character to compliment food. For red, try Pinot Noir or Sangiovese. Both offer a good acid to fruit relationship that will compliment a good cocktail sauce. Avoid reds that are too tannic in structure.
* These ingredients should be considered pantry staples. Always keep these products on hand for sauce preperations.