Sauces & Gravies & Dressings

Recipe#988

Seafood Cocktail Sauce

Servings: YIELD: 100 Portions (3 Quarts)
Portions: 5 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

3 qt. (8 lb 4 oz or 11-12 oz btls) chili sauce
1 cup vinegar
1/2 cup (3 oz) sugar, granulated
6 tbsp. (3 oz) Worcestershire sauce
3/4 tbsp. salt
1 1/2 cups (1 lb) horseradish, prepared

INSTRUCTIONS

Combine ingredients; blend thoroughly. Cover and refrigerate to chill well before serving.

NOTE: 1. 1-No. 10 cn tomato catsup may be substituted for the Chili sauce.
2. If a hotter sauce is desired, add 1 or 2 tsp Hot sauce to recipe.

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