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Cocktail sauce – Condiment: Difference between revisions
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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. | |||
The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956) | |||
https://amzn.to/47SdzYB | https://amzn.to/47SdzYB | ||
https://m.media-amazon.com/images/I/91RJ3LlvOYL._AC_SX679_.jpg | https://m.media-amazon.com/images/I/91RJ3LlvOYL._AC_SX679_.jpg | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
Latest revision as of 17:08, 29 December 2023
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.
The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956)
