Creamy Cocktail Sauce

During Culinary School we were often called upon to develop our own recipes for things. My partner in crime was fellow chef Patti Smith. She and I would spend lots of time brainstorming of new items for us to try. Some things wouldn’t work out so well, but most of our creations I still use today and on a regular basis. Here is one of my favorites – this is perfect for steamed or boiled shrimp and has a regular place on our Kentucky Derby Party table.

Creamy Cocktail Sauce
Yields 2 cups

Prep Time: 10 Minutes

1 1/4 Cup mayonnaise
1 Tbls horseradish
2 Tbls chili sauce
2 Tbls ketchup
1 Tbls bell pepper, red finely diced
1 Tbls bell pepper, green finely diced
1 Tbls shallots minced
1 Tbls chives, fresh chopped
1 Tbls vinegar, red wine
1 Tbls oil, vegetable
2 tsp paprika
1 tsp pepper, cayenne
2 tsp sugar, white
1 to taste salt
1 to taste pepper, white, ground

Combine all ingredients in the bowl of a food processor and blend well. Let the sauce stand overnight, covered and refrigerated, to develop its full flavor.

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