Cocktail sauce: Difference between revisions
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'''Cocktail sauce''', also known as '''seafood sauce''', is one of several types of cold or [[room temperature]] sauces often served as part of a dish referred to as a seafood cocktail or as a [[condiment]] with other [[seafood]]s.<ref>[https://books.google.com/books?id=hxcH5o9QeywC&dq=cocktail+sauce&pg=PA760 Professional Cooking, College Version - Wayne Gisslen - Google Books<!-- Bot generated title -->]</ref> The sauce, and the dish for which it is named, are often credited to British [[celebrity chef]] [[Fanny Cradock]], but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay | '''Cocktail sauce''', also known as '''seafood sauce''', is one of several types of cold or [[room temperature]] sauces often served as part of a dish referred to as a seafood cocktail or as a [[condiment]] with other [[seafood]]s.<ref>[https://books.google.com/books?id=hxcH5o9QeywC&dq=cocktail+sauce&pg=PA760 Professional Cooking, College Version - Wayne Gisslen - Google Books<!-- Bot generated title -->]</ref> The sauce, and the dish for which it is named, are often credited to British [[celebrity chef]] [[Fanny Cradock]], but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay prawns in 1956).<ref>{{Cite book|url=https://books.google.com/books?id=8-lqAQAACAAJ|title=Constance Spry Cookery Book|last1=Spry|first1=Constance|last2=Hume|first2=Rosemary|date=2014-01-19|publisher=Grub Street|isbn=9781909166103|language=en}}</ref> | ||
==Origin== | ==Origin== | ||
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==In oyster bars== | ==In oyster bars== | ||
In most American [[oyster bar]]s, cocktail sauce is the standard accompaniment for raw [[oysters]] and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., [[Tabasco sauce|Tabasco]], [[Louisiana Hot Sauce|Louisiana]], or [[Crystal Hot Sauce|Crystal]]), [[Worcestershire sauce]], and [[lemon juice]]. A [[soufflé]] cup is usually set in the middle of the platter of oysters along with a cocktail fork and a [[lemon]] slice | In most American [[oyster bar]]s, cocktail sauce is the standard accompaniment for raw [[oysters]] and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., [[Tabasco sauce|Tabasco]], [[Louisiana Hot Sauce|Louisiana]], or [[Crystal Hot Sauce|Crystal]]), [[Worcestershire sauce]], and [[lemon juice]]. A [[soufflé]] cup is usually set in the middle of the platter of oysters along with a cocktail fork and a [[lemon]] slice. | ||
==See also== | ==See also== | ||
Latest revision as of 10:53, 29 June 2025
Template:Short description Template:Infobox food
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods.[1] The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay prawns in 1956).[2]
Origin
Seafood cocktails originated in the 19th century in the United States, usually made with oysters or shrimp. Seafood with spiced, cold sauces was a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish.
Varieties
North America
In the United States and Canada it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three.[3]
Elsewhere
The common form of cocktail sauce in the United Kingdom, Ireland, Iceland, France, Belgium, Italy and The Netherlands, usually consists of mayonnaise mixed with a tomato sauce to the same pink colour as prawns, producing a result that could be compared to fry sauce. It is similar to Thousand Island dressing, but the more usual British name is Marie (or Mary) Rose Sauce. The origins of the name are unclear and it is variously credited to a 1980s dive team cook working at the site of the Tudor ship, the Mary Rose, and Fanny Cradock. However, the term first appeared in the 1920s as a term for a garnish of shrimp, and was in use for cocktail sauce by at least 1963.[4] The name was linked to the colour and Escoffier uses it to describe a pink iced pudding. It was so ubiquitous in the 1960s and 1970s that it has since become something of a joke in Britain, along with its most commonly associated dish, the prawn cocktail.[5]
In Belgium, a dash of whisky is often added to the sauce. It is popularly served with steamed shrimp and seafood on the half shell.
In Australia, it is often provided in fish and chip shops.
In oyster bars
In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice.
See also
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References
External links
- Basic recipe from cdkitchen.com
- Recipe from southernfood.about.com Template:Webarchive
- Recipe from recipezaar.com
- ↑ Professional Cooking, College Version - Wayne Gisslen - Google Books
- ↑ Script error: No such module "citation/CS1".
- ↑ Frank Stitt's Southern Table - Frank Stitt, Christopher Hirsheimer - Google Books
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