This is a twist on the classic sauce that has the origins from the early 1920's in the UK. Usually is made for a dipping sauce for seafood, typically shrimp and crab. We have updated this classic sauce to give it a little more kick and flavor.
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.
WILD COCKTAIL SAUCE
A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, bloody mary and with hors d'oeuvres.We make this classic sauce with a mixture of ketchup or Wild Green (RED) Hot Table Sauce, horseradish, lemon juice, and garlic.
1/2 cup ketchup
1 1/2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1-2 tablespoons prepared horseradish
1 clove garlic minced
2 tablespoon dashes RED Wild Green hot table sauce
Mix the Ketchup, lemon juice, Worcestershire sauce, and garlic in a small bowl.
Add 1 tablespoon of horseradish. Taste and add more if desired.
Then stir in a few extra dashes of Wild Green Red Hot Table Sauce if you like your cocktail sauce with extra kick.