Cocktail sauce
Two servings of shrimp cocktail with cocktail sauce | |
| Type | Sauce |
|---|---|
| Course | Appetizer |
| Place of origin | United States of America |
| Region or state | San Francisco, California, USA |
| Invented | 1860's |
| Serving temperature | Cold |
| Main ingredients | Ketchup or chili sauce mixed with prepared horseradish |
| Ingredients generally used | Lemon juice, Worcestershire sauce and Tabasco sauce |
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. Seafood with spiced, cold sauces was a well-established part of the 19th and 20th century culinary repertoire in the United States of America.