Cocktail Sauce From Scratch Recipe
Just a drop of our homemade cocktail sauce adds a complimentary kick to plump shrimp, beautifully briny oysters, and other chilled seafood delights.
Oyster aficionados know that during the colder months, oysters are at their finest. When the water temperatures drop, oysters begin storing fat for the winter, resulting in plumper, sweeter meat, and more complex flavor.
On cold Autumn nights, we look forward to inviting company over, sharing bottles upon bottles of wine, and shucking for friends. Try a variety of oysters to best compare the brine or saltiness of the oyster, the difference in appearance, sweetness, and aromatic finish. Look for hints of cucumber, melon, seaweed and stone; these are just some of the elements that can come together to define each oyster’s distinct merroir, which it acquires from the unique environment it’s grown in.
Sure, we’ll miss our beloved ritual of slurping down oysters on rooftop bars, sipping rose and soaking in the summer sun but a chill in the air brings new excitement- it’s the perfect excuse to bring Oyster Happy Hour home.
Prepare a day ahead for more robust flavor and store refrigerated for up to 7 days. Add in some clams, shrimp and Bloody Mary’s to the mix and you’ve got yourself a shuckin’ party. Make your own:
What You’ll Need:
1 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 teaspoons red wine vinegar
2 teaspoons lemon juice
4 teaspoons prepared horseradish
Salt to taste
What to Do:
Combine all ingredients and serve chilled.