Sauce Question
Sir Frederick
"chili sauce" and "cocktail sauce"?
And what are those?
--
Frederick Martin McNeill
Poway, California, United States of America
mmcn...@fuzzysys.com
http://www.fuzzysys.com
http://members.cox.net/fmmcneill
*************************
Phrase of the week :
"The progress of science always depends upon our
questioning the plausible, the respectably accepted,
and the seemingly self-evident."
-- Morris R. Cohen (1880-1947)
:-))))Snort!)
**************************************
jacqui{JB}
news:2u11c2d14mke9g168...@4ax.com...
> What's the difference between
> "chili sauce" and "cocktail sauce"?
> And what are those?
IMO, chili sauce can be any sauce that has chilies in it, but in this
context I think it specifically refers to the ubiquitous Heinz Chili Sauce
(mildly spiced ketchup is how I'd describe it), which can be used to make
cocktail sauce at home. Cocktail sauce generally refers to a mildly-spiced,
tomato or ketchup-based sauce in which horseradish figures prominently; it's
generally used as a dipping sauce for shrimp.
-j
dee
My impression is that cocktail sauce are based on mayonnaise (i.e. with
egg), and chilli sauce are based on plain oil.
jacqui{JB}
news:1153471521.7...@m73g2000cwd.googlegroups.com...
> My impression is that cocktail sauce are based
> on mayonnaise (i.e. with egg), and chilli sauce
> are based on plain oil.
I see more often mayonnaise-based tartar sauces, rather than cocktail
sauces. I've never seen an oil-based chili sauce (and I eat a lot of hot
sauce -- I just love the stuff), although chili oil is widely available.
But despite living outside the US for almost six years now, I still tend to
first look at food through my US/British roots. Where do your "food
glasses" come from? :)
-j
dee
You're right, I got my food impressions from UK. I'm from Hong Kong
though :)
jmcquown
When I worked at a seafood restaurant, we made "cocktail sauce" from 3/4 cup
ketchup and 1 Tbs. grated (i.e. prepared) horsradish. We had two versions,
hot and extra hot, and put them in tiny covered souffle cups to bring out
with the dish as requested. Otherwise, folks just got a tiny souffle cup of
cocktail sauce and one of tartar sauce.
Jill
Stan Horwitz
"jmcquown" <jmcq...@bellsouth.net> wrote:
This brings back fond memories. I did a similar thing at the seafood
restaurant where I worked many years ago. This restaurant did not offer
chili sauce at all, but we made our own cocktail sauce. Chili and
cocktail sauces are very different.
The recipe was roughly 3 parts Heinz ketchup, 1 part white horseradish
sauce, some cayenne pepper. I think we also used dill seed in the
recipe, but I am not certain. If I remember correctly, I used to pour
six 1 gallon cans of ketchup and two one gallon cans of horseradish
sauce into a 25 gallon plastic drum, then we would add 1/4 cup of
cayenne pepper and maybe the dill seed and then we would stir the
mixture with a large slotted spoon for several minutes until it had a
consistent red color.
I used to get lots of compliments on that cocktail sauce. We gave it out
for free with each meal and we would sell 1/4 cup quantities for a small
fee to anyone who wanted more. I used to make up two or three batches of
that stuff every time I worked because it would usually sell out pretty
fast in the little take out seafood place where I worked years ago. We
used to make our own tarter sauce, but I don't remember at all how we
did that.
The OP can easily find out the difference between cocktail and chili
sauces by buying a small bottle of each and tasting them, or at least
reading the ingredients on each bottle.
Stan Horwitz
"dee" <sze...@hotmail.com> wrote:
Nope. No mayo in cocktail sauce. You're probably thinking of tarter
sauce.
Nancy Young
"dee" <sze...@hotmail.com> wrote
> My impression is that cocktail sauce are based on mayonnaise (i.e. with
> egg), and chilli sauce are based on plain oil.
I think maybe you're confusing cocktail sauce with tartar sauce.
No mayonnaise in cocktail sauce.
nancy
Pandora
"jacqui{JB}" <shining_o...@ME.hotmail.com> ha scritto nel messaggio
news:44c08edd$0$67264$157c...@dreader2.cybercity.dk...
Salsa cocktail is a mayonnaise wih some ketchup and brandy or whisky inside,
often used (as you say) to season shrimp salad.
--
Cheers
Pandora
Pandora
>> When I worked at a seafood restaurant, we made "cocktail sauce" from 3/4
>> cup
>> ketchup and 1 Tbs. grated (i.e. prepared) horsradish. We had two
>> versions,
>> hot and extra hot, and put them in tiny covered souffle cups to bring out
>> with the dish as requested. Otherwise, folks just got a tiny souffle cup
>> of
>> cocktail sauce and one of tartar sauce.
>>
>> Jill
I have never heard of the horseradish in the cocktail sauce. How is it
possible?
BTW I don't think it's a good idea to put HR inside a cocktail sauce for
shrimps because it has a little hard taste, while shrimps are delicate, IMO.
--
Cheers
Pandora
Nancy Young
"Pandora" <miryb...@alice.it> wrote
> Salsa cocktail is a mayonnaise wih some ketchup and brandy or whisky
> inside, often used (as you say) to season shrimp salad.
Not in America.
nancy
Pandora
"Nancy Young" <qwe...@monmouth.com> ha scritto nel messaggio
news:e9qkg2$o2t$1...@news.monmouth.com...
Why not? Explain to me, please.
--
Cheers
Pandora
>
>
Nancy Young
"Pandora" <miryb...@alice.it> wrote
> "Nancy Young" <qwe...@monmouth.com> ha scritto
>> "Pandora" <miryb...@alice.it> wrote
>>
>>> Salsa cocktail is a mayonnaise wih some ketchup and brandy or whisky
>>> inside, often used (as you say) to season shrimp salad.
>>
>> Not in America.
> Why not? Explain to me, please.
Here's from a jar of Kelchner's Cocktail Sauce, and this is
representative of what people in America expect when they get
cocktail sauce with their shrimp: Contains: catsup, horseradish,
vinegar, sugar, peppers, salt and flavoring.
Chili sauce, as someone said, is a mildly spice catsup type of
stuff.
You would not confuse either one of those things for any type of
mayonnaise based sauce. I'm quite sure it's different in Italy, but
the guy asking is from America.
nancy
The Cook
wrote:
Let's turn it around. Why do you use the one that you do? I have
never seen a shrimp cocktail sauce like the one you posted. BTW,
shrimp cocktail is cold boiled shrimp served with the cocktail sauce.
Here is one recipe. I am sure that there are many variations.
* Exported from MasterCook *
Cocktail Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons catsup
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
3 drops Tabasco sauce -- (3 to 4)
1/4 teaspoon horseradish
1/4 teaspoon Worcestershire
Mix
Serve chilled
- - - - - - - - - - - - - - - - -
- -
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
Pandora
"Nancy Young" <qwe...@monmouth.com> ha scritto nel messaggio
news:e9ql7a$obo$1...@news.monmouth.com...
Ohh! Now I understand! BTW it is important to know that exist two cocktail
sauce. People (also americans) can choose between two sauces now :)
--
Cheers
Pandora
notbob
> Why not? Explain to me, please.
In the US, the basic cocktail sauce for shellfish is ketchup and
horseradish. A better recipe adds capers, lemon juice, and a dash of
Worcestershire sauce. Some folks may add a dash of some sort of hot
sauce like Tobasco, but I prefer not.
nb
Nancy Young
"Pandora" <miryb...@alice.it> wrote
> "Nancy Young" <qwe...@monmouth.com> ha scritto
>> Here's from a jar of Kelchner's Cocktail Sauce, and this is
>> representative of what people in America expect when they get
>> cocktail sauce with their shrimp: Contains: catsup, horseradish,
>> vinegar, sugar, peppers, salt and flavoring.
>>
>> Chili sauce, as someone said, is a mildly spice catsup type of
>> stuff.
>>
>> You would not confuse either one of those things for any type of
>> mayonnaise based sauce. I'm quite sure it's different in Italy, but
>> the guy asking is from America.
> Ohh! Now I understand! BTW it is important to know that exist two cocktail
> sauce. People (also americans) can choose between two sauces now :)
Absolutely! Common also is the aforementioned tartar sauce, and I know
people make many other sauces to use with shrimp, I'm just being clear, when
Americans speak of cocktail sauce, it's a certain stuff. (laugh) If you
made
another sauce, in other words, you'd give it another name.
nancy
dee
:D It's like the football/soccer thing. If UK's cocktail sauce is
US's tartar sauce, what does UK people call US's cocktail sauce? - some
sort of US/UK translation. And while at it, what does the Aussies
called US's cocktail sauce and tartar sauce?
Sir Frederick
>What's the difference between
>"chili sauce" and "cocktail sauce"?
>And what are those?
From the discussion I see that cocktail
sauce has horse radish while chili sauce not.
Both are tomato based.
Other ingredients are in contention.
What prompted the question was a bottle of
house brand chili sauce from Albertson's grocery.
For an off the shelf condiment I have never tasted
anything so bad. To make matters worse, the label says
"Great Taste". Also the bottle shape is the same as the
Heinz stuff that does taste good. It tasted so bad I wondered
if it was cocktail sauce I remembered. Thus the question.
I still have no idea how they made this house brand taste
so bad. The ingredient list seems standard (though no chilies).
Dave Smith
> What's the difference between
> "chili sauce" and "cocktail sauce"?
> And what are those?
Chili sauce is.... chili sauce, for which there are many
different recipes. It goes well with roast beef and meat
pies. Cocktail sauce is a condiment for seafood. It is
basically chili sauce with some horseradish added to it.
Joe Cilinceon
Bloody Mary Shrimp Cocktail Sauce * Exported from MasterCook *
Recipe From :Stuart Carpenter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ripe tomatoes -- coarsely chopped
2 celery stalks -- coarsely chopped
1 medium onion -- coarsely chopped
1/2 cup ketchup
2 tablespoons grated fresh or prepared horseradish
1 lemon -- juiced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 shot pepper vodka
1 teaspoon celery seed
Sea salt and freshly ground black pepper
a jalapeno or chipotle pepper mixed in is a nice addition for the heat
lovers..
Combine the tomatoes, celery, and onion in a blender and puree to break the
vegetables down. Add the remaining ingredients and puree until smooth. Chill
before serving with a raw bar.
--
Joe Cilinceon
Pandora
"Nancy Young" <qwe...@monmouth.com> ha scritto nel messaggio
news:e9qmed$p23$1...@news.monmouth.com...
Yes. You are right. I will call them "American cocktail sauce" and "Italian
cocktail sauce" :)
So there will be non mistakes :D
--
Cheers
Pandora
Virginia Tadrzynski
1 cup of ketchup
3 Tbsp grated horseradish (not bottled horseradish sauce)
1 teaspoon lemon juice
1 teaspoon (or less) hot sauce (Frank's, Texas Pete, etc.)
Mix thoroughly. Can include 1 tsp. of worcheshire sauce if you wish.
-ginny
Pandora
<Alan Moo...@visi.com> ha scritto nel messaggio
news:bic2c2luduir28dc0...@4ax.com...
> cocktail" is a wonderful thing. The shrimps are cool and creamy and
> the sauce has just a little bite. You dip a shrimp in the sauce and
> take a bite. . . .MMMMMMMMMMMMMMMMMMMMMMMmmmmmm
I must try then :)
You make me hungry :)
--
Cheers
Pandora
Food Snob
tert in seattle
oh no
people use the wrong name for stuff all the time
e.g., English Horn
Pandora
"Food Snob" <CLAS...@BRICK.NET> ha scritto nel messaggio
news:1153515147.5...@75g2000cwc.googlegroups.com...
Ohhhhhhhhhhhhhh! It is red! Our is pink-orange coloured.
Thank you for the link.
Pandora
>
Pandora
"tert in seattle" <te...@ftupet.com> ha scritto nel messaggio
news:e9rgn3$66o$3...@ftupet.ftupet.com...
> qwe...@monmouth.com writes:
>>"Pandora" <miryb...@alice.it> wrote
>>> "Nancy Young" <qwe...@monmouth.com> ha scritto
>>people make many other sauces to use with shrimp, I'm just being clear,
>>when
>>Americans speak of cocktail sauce, it's a certain stuff. (laugh) If you
>>made
>>another sauce, in other words, you'd give it another name.
>
>
> oh no
>
> people use the wrong name for stuff all the time
>
> e.g., English Horn
Do you think so?
Pandora
Stan Horwitz
"Pandora" <miryb...@alice.it> wrote:
Read the ingredients on a bottle of cocktail sauce sometime. Like I
said, the cocktail sauce we made (with horseradish) was very popular and
we always sold the last ounce of every batch we made.
Pandora
"Stan Horwitz" <st...@temple.edu> ha scritto nel messaggio
news:stan-6AD94A.0...@news.giganews.com...
Oh yes, I understand. But in italian cocktail sauce there isn't horseradish
:)
here in Italy there is a great variety of cocktailsauce brands, but none of
them have horseradish inside;)
I think it is a question of different tastes, IMO.
--
Cheers
Pandora
dee
Just dawn on me, there must be wasabi cocktail sauce around, since
wasabi is a type of horseradish. Would quite like to try that! :-d
Would it be green in colour I wonder?
George
>
> Just dawn on me, there must be wasabi cocktail sauce around, since
> wasabi is a type of horseradish. Would quite like to try that! :-d
> Would it be green in colour I wonder?
>
Real wasabi isn't horseradish.
The stuff that is called wasabi that most people have experienced and is
commonly served in restaurants and to make items like "wasabi peas etc"
is made from horseradish, mustard, green food coloring and artificial
sweetner.
I have used it to make cocktail sauce but the food coloring turns the
sauce into a faded tomatoe color.
tert in seattle
yes
e.g., spatula