During the 1920s -- the decade of Prohibition, “cocktail" appetizers, such as fruit cocktail and shrimp cocktail, came into vogue. A zingy sauce made with ketchup, horseradish, lemon juice, and a little hot sauce became the perfect pairing for shrimp or other fresh seafood. In this video, learn how to make a classic cocktail sauce.

#MarthaStewart #Cooking #Food #Recipe #Cocktail #Seafood

0:00 Introduction
0:50 Peeling and Grating Horseradish
1:50 Mixing the Sauce
3:16 The Classic Cocktail Sauce

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How to Make Martha's Classic Cocktail Sauce | Martha's Cooking School | Martha Stewart