Originally Posted by Hoot
We like this cocktail sauce here in NC.
8 - 10 tablespoons ketchup
1 - 2 tablespoons ground horseradish
a generous splash of a good worcestershire sauce. (we use Lea & Perrins)
give it a taste. I generally prefer more horseradish but Mrs Hoot thinks that is enough.
This should give you a good start.
I do like the idea of a pinch of ground mustard.
I will have to try that.
We use a homemade hot pepper vinegar rather than the worcestershire sauce. And a few squeezes of fresh lemon juice.
We make this usually for our annual day-after-christmas steamed oysters... we can go through a couple of bushels in an afternoon!