Thursday, September 18, 2008

Creamy Cocktail Sauce

During Culinary School we were often called upon to develop our own recipes for things. My partner in crime was fellow chef Patti Smith. She and I would spend lots of time brainstorming of new items for us to try. Some things wouldn't work out so well, but most of our creations I still use today and on a regular basis. Here is one of my favorites - this is perfect for steamed or boiled shrimp and has a regular place on our Kentucky Derby Party table.

Creamy Cocktail Sauce
Yields 2 cups

Prep Time: 10 Minutes

1 1/4 Cup mayonnaise
1 Tablespoon horseradish
2 Tablespoons chili sauce
2 Tablespoons ketchup
1 Tablespoon bell pepper, red finely diced
1 Tablespoon bell pepper, green finely diced
1 Tablespoon shallots minced
1 Tablespoon chives, fresh chopped
1 Tablespoon vinegar, red wine
1 Tablespoon oil, vegetable
2 Teaspoons paprika
1 Teaspoon pepper, cayenne
2 Teaspoons sugar, white
1 to taste salt
1 to taste pepper, white, ground

Combine all ingredients in the bowl of a food processor and blend well. Let the sauce stand overnight, covered and refrigerated, to develop its full flavor.