Horseradish, Worcestershire, and lemon juice make this tangy homemade cocktail sauce ideal for serving with oysters or shrimp cocktail.
The article from Food & Wine discusses a recipe for a homemade Tangy Cocktail Sauce, which is described as a perfect accompaniment for seafood like shrimp, crab, and oysters. The sauce is made with a base of ketchup and horseradish, enhanced with lemon juice, Worcestershire sauce, and a dash of hot sauce for heat. The recipe emphasizes the importance of balancing flavors to achieve a sauce that's both tangy and spicy, with a hint of sweetness. It also provides tips on adjusting the sauce's consistency and flavor to personal taste, suggesting that one can tweak the amount of horseradish for more or less heat, or add more lemon juice for extra tanginess. The article highlights the simplicity of the recipe, making it accessible for home cooks looking to elevate their seafood dishes with a quick, flavorful sauce.
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