Seafood Cocktail Sauce

JustJanS's Note:

Posted for a request. This is very popular in Australia served on seafood cocktails and platters.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• ¼ cup cream
• ¼ cup tomato sauce (ketchup)
• 1 teaspoon Worcestershire sauce
• ½ cup mayonnaise
• 2 teaspoons brandy
• 3 drops Tabasco sauce
• salt and pepper

Directions:

1. Whip cream lightly.
2. Combine remaining ingredients, then fold whipped cream through the sauce gently.

Reviews

[Sandra Hyde]

Jan, this is just as I remember the taste of the Seafood cocktail sauce. (Previously I had been given a recipe that didn't include cream - it didn't quite taste right.) I still love to sop up the sauce with bread after all the seafood is eaten. This is very simple and easy to make and has the right texture and taste. The only drawback with this recipe is that you can't keep it for more than a week even in the refrigerator, as the cream "goes off". But if made in single cup quantities, it should 'disappear' in a single meal.

[Chickee]

Totally agree with other reviewers, this was outstanding. Much better than our usual just mayo and tomato sauce mix! The brandy really gave it depth and hey, anything with tabasco in it can't be bad! I had leftovers on leftover fettucine the next day and that was yummy too! A keeper.

[Chef floWer]

Chef #68960 made this for us and I tasted it on top of some fresh oysters, it was delicious. Thank you JustJanS for your recipe and Thank you Jewelies for making it for us. (See menu: Menu #17731)