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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s