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Crosse And Blackwell Cocktail Sauce Recipe

Crosse And Blackwell Cocktail Sauce Recipe

Want to add a bit of heat to your seafood cocktail? Crosse and Blackwell cocktail sauce perfectly complements fried or boiled seafood, especially shrimp. Blackwell cocktail sauce is the absolute balance of ingredients, including ground horseradish and the tanginess of tomato ketchup. The result is a bustling delicious sauce for all kinds of seafood and more!
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 Tablespoon
Course: Sauce
Cuisine: British
Calories: 24
Ingredients Method Notes

Ingredients
  

  • 1/2 Cup Tomato ketchup
  • 1/2 Cup Grated horseradish
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Lemon juice
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Worcestershire sauce
  • 2 Cloves Garlic
  • 1/2 Teaspoon Black pepper

Method
 

  1. Peel and finely grate horseradish
  2. Take it in a bowl and damp it with vinegar
  3. After 5 minutes rest period, add all the other ingredients in the bowl
  4. Whisk very well to combine all ingredients
  5. Keep the sauce in the refrigerator and chill for 1 hour
  6. Serve it with any of your favorite seafood dishes

Notes

  • Optional ingredients to add to the taste can be Tabasco sauce, tarragon, onion, or celery.
 
  • Use fresh horseradish instead of store-bought prepared ones. Store-bought ones may include some ingredients that may overpower the taste of your sauce.
 
  • Always serve your Blackwell cocktail sauce chilled. The sauce tends to get lumpy and lose its fine consistency if it's left at room temperature for more than half an hour.
 
  • Don’t forget step 3. Keeping the sauce in the fridge for at least an hour before serving it will ensure that you get the best texture and flavor out of your cocktail sauce.
 
  • Always store cocktail sauce in a cool and dark refrigerator chamber for a longer shelf life
 
  • Do not use wet or dirty utensils when serving the sauce to prevent the spread of bacteria that may spoil the sauce.