New Twist on a Condiment

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Royal red shrimp and cocktail sauce.

Fridays are when I usually like to post a recipe. However, that requires time in the kitchen and groceries.  Neither of which I have had of late.   So today’s food discussion is going to be a new twist on a condiment recipe that I picked while in Orange Beach, Alabama.

The condiment is cocktail sauce. A few months ago, I posted my Aunt E’s salmon patty recipe along with her homemade cocktail sauce.

While in Orange Beach, we ate at several wonderful seafood restaurants. The first one we went to served little cups with horseradish on the side of our order.  We hated to assume, so we asked the waitress if it was for cocktail sauce. She said yes, add ketchup and a splash of Worcestershire sauce.  Throughout our stay, every time we ate seafood out, we were served horseradish in a cup.

Voilà…the new twist on the old recipe is to add a splash of Worcestershire sauce to your cocktail sauce.  I liked it, but I can’t wait to compare it next to the two ingredient cocktail sauce I grew up eating.

For the recipe in the link above, add 1 teaspoon Worstershire sauce to make it Alabama cocktail sauce.

Try it and see what you think.  Is this an Alabama thing? What do you put in your cocktail sauce?

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