Cuban Cocktail Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3/4 cp chili sauce or ketchup
2 tbsp prepared horseradish
1 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/16 tsp cayenne
1/2 tsp Worcestershire sauce
1 - Mix all ingredients together thoroughly
2 - Chill.
3 - Beat again before serving over iced sea food.
Makes about 1 cup sauce.
Serve this sauce with iced shrimp, clams, or crab meat. Delicious
with fried oysters. For a variation, mix with equal amount of tartare
sauce. Serve with cold fisherman's platter.
Cocktail Sauce with Onion: Add 1 tsp grated hot onion and 2
drops Tabasco sauce to above recipe.
Cocktail Sauce with Tarragon: One tbsp tarragon vinegar, 1 tea-
spoon grated fresh horseradish, 1 cp mayonnaise, 2 tablespoons
ketchup, 2 tablespoons chili sauce, 1/8 tsp cayenne. Mix well
together and chill in bowl in refrigerator. Beat again before serving.
Makes about 1 1/4 cps sauce. Especially good with shrimp and crab