| Cape Cod Cocktail Sauce Recipe |
Home made Cape Cod Cocktail Sauce
This is a good traditional Cape Cod cocktail sauce recipe used for oysters, little necks, cherrystones and boiled shrimp. Actually it’s the best cocktail sauce recipe period. I learned it while working at the Popponessett Inn on Cape Cod.
Finely grate fresh horseradish. The use of fresh really makes a difference. Of course you can use bottled but use only an unopened bottle. Just look at the first two words of old horse radish sauce . Peel and then chop the root and then use a chopping machine like cuisinart to finely mince the root. Add lemon juice and water to facilitate mincing to make it into a puree.
The real secret to the best cocktail sauce is using only Heinz® Ketchup, Heinz® Chili Sauce and Lea & Perrins® Worcestershire Sauce. I had an oyster bar in Gloucester Harbor back in the high flying 80’s and I only used the following recipe. My customers always commented on the sauce and asked for the recipe frequently. It especially goes great with good oyster crackers which should always be served with oysters. The best crackers are made with lard not vegetable oil. Use only the freshest oyster crackers from an unopened box. The cost is nothing but bad crackers can ruin the dish. You can slightly heat the crackers to bring them back to crisp & crunchy. Opened boxes go bad quickly at least on the Cape. The best place to store them is in the refrigerator. They make 6 oysters go a bit farther and they taste great with the sauce.
Blend together 50/50 Heinz® Ketchup and Heinz® Chili Sauce. Add the minced horseradish to a good piquant taste. Add Lea & Perrins Worcestershire Sauce® to taste.
Keep Refrigerated and covered tightly, it seems to keep forever.
Heinz Ketchup®, Heinz Chili Sauce® and Lea & Perrins® are a registered trademarks owned by the H.J. Heinz Company and it’s affiliates and is used with permission. If you are unfamiliar with the products of
The H.J. Heinz Co. Which seems impossible.
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