 Two servings ofshrimp cocktail with cocktail sauce | |
| Type | Sauce |
|---|---|
| Place of origin | United Kingdom |
| Created by | Constance Spry |
| 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 asseafood sauce, is one of several types of cold orroom temperature sauces often served as part of a dish referred to as a seafood cocktail or as acondiment with otherseafoods.[1] The sauce, and the dish for which it is named, are often credited to Britishcelebrity chefFanny 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]
Seafood cocktails originated in the 19th century in the United States, usually made withoysters orshrimp. Seafood with spiced, cold sauces was a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with theprawn cocktail, it can be served with any shellfish.
In theUnited States andCanada it generally consists of, at a minimum,ketchup orchili sauce mixed with preparedhorseradish. Lemon juice,Worcestershire sauce andTabasco sauce are common additives, often all three.[3]
The common form of cocktail sauce in theUnited Kingdom,Ireland,Iceland,France,Belgium,Italy and TheNetherlands, usually consists ofmayonnaise mixed with atomato sauce to the same pink colour as prawns, producing a result that could be compared tofry sauce. It is similar toThousand Island dressing, but the more usual British name isMarie (or Mary) Rose Sauce. The origins of the name are unclear and it is variously credited to a 1980s dive team cook working at the site of the Tudor ship, the Mary Rose, and Fanny Cradock. However, the term first appeared in the 1920s as a term for a garnish of shrimp, and was in use for cocktail sauce by at least 1963.[4] The name was linked to the colour and Escoffier uses it to describe a pink iced pudding. It was so ubiquitous in the 1960s and 1970s that it has since become something of a joke in Britain, along with its most commonly associated dish, theprawn cocktail.[5]
In Belgium, a dash ofwhisky is often added to the sauce. It is popularly served with steamedshrimp and seafoodon the half shell.
In Australia, it is often provided infish and chip shops.
In most Americanoyster bars, cocktail sauce is the standard accompaniment for rawoysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g.,Tabasco,Louisiana, orCrystal),Worcestershire sauce, andlemon juice. Asoufflé cup is usually set in the middle of the platter of oysters along with acocktail fork and alemon slice.
