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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.

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Sandra Hyde May 29, 2003

Hi Jan, How quick & easy is this! Bought some lovely fresh prawns to make sandwiches for lunch and no sauce in the fridge. So while Ross was peeling the prawns I was making up half quantity of your recipe. Ross is loving it (I don't eat anything with mayo) so this will be a keeper. Thanks so much for saving me a trip to the shops - I won't be buying ready made anymore :-). Cheers Glen

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Ninna March 26, 2012

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.

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Chickee January 06, 2009

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)

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Chef floWer May 27, 2008

Yum, wow, did I get rave reviews on this sauce. Everyone LOVED it. Perfect for our Christmas Day prawns. In fact we bought fish and chips yesterday just to finish the sauce up!

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Jewelies December 27, 2006
Seafood Cocktail Sauce