rebapuck
Chapel Hill NC
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I have made my own cocktail sauce since forever. Twice recently, I have made it for the beach, packed in a cooler and then in the fridge there. The next day it was gelled. What could cause that?
Sauce is just ketchup, lemon, Worchestershire and horseradish. Can't remember if I've ever had it happen at home.
* This post was
edited 12/20/09 01:41pm by rebapuck *
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PapPappy
Wilmington, NC
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It may be the additives in the Ketchup....Usually, you can stir it, and it's fine.
Could it also be that it's in too cold a spot, and might be starting to freeze??
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rebapuck
Chapel Hill NC
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I don't think it's the ketchup. Afterall, it's stored in the fridge all the time. Possibly the fridge at the beach is colder. Though, the last time was a new different fridge. At home, I make it up as the shrimp are boiling and discard the leftovers. Stirring does not work. I had to "chop" it. Maybe zapping it in the micro? Will have to experiment next time.
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fordsooperdooty
Orange Kounty Kalifornia
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Lemon juice has fruit pectin in it, which may cause the tomato based sauce to gel when chilled. Try adding the lemon juice right before eating.
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rebapuck
Chapel Hill NC
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That sounds reasonable. Thanks. I'll try that.
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A1B00902
Vancouver B.C CANADA
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For cocktail sauce
Ketchup
red chilli sauce
horse radish sauce
worchester sauce
A dash of brandy
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we_rv
USA
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rebapuck wrote:I have made my own cocktail sauce since forever. Twice recently, I have made it for the beach, packed in a cooler and then in the fridge there. The next day it was gelled. What could cause that?
Sauce is just ketchup, lemon, Worchestershire and horseradish. Can't remember if I've ever had it happen at home.
I make mine the same way, and I have had this same problem with leftover sauce, both at home and in the MH. Stirring does take care of it. I've always wondered as well why it happens. I usually try to make an amount close to what we will use.
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jwduke
Ice Cream Capital of the World (Le Mars), Ia.
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add horseradish till smoke comes out your ears..........
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rebapuck
Chapel Hill NC
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I made cocktail sauce again yesterday. Before adding the lemon juice, I took out two samples. One with no lemon. The other with a powdered lemon(LemonTime).
fordsooperdooty was right. It must be the pectin in the lemon that gels. The powdered lemon sample also did not gel. The flavor was alright, but a little granular.
Thanks for all your replies.
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Leo Benson
CT
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how about packing a half a fresh lemon to squeeze in right before serving?
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