 Two servings of shrimp cocktail with cocktail sauce | |
| Type | Sauce |
|---|---|
| Place of origin | United Kingdom |
| Created by | Fanny Cradock |
| Serving temperature | Cold |
| Main ingredients | Ketchup or chili sauce mixed with prepared horseradish |
| Ingredients generally used | Lemon juice, Worcestershire sauce and Tabasco sauce |
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods.[1] The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956).[2]
- ^ Professional Cooking, College Version - Wayne Gisslen - Google Books
- ^ Spry, Constance; Hume, Rosemary (2014-01-19). Constance Spry Cookery Book. Grub Street. ISBN 9781909166103.