Another question: Homemade cocktail sauce

So, we had a group of friends over here for Rib Roast last night and as usual when entertaining, I try to get as much done ahead of time. That included making cocktail sauce for the shrimp the day before. I make it with ketchup, lemon juice, a few splashes of hot sauce, a splash of worschestire sauce, and a generous helping of horseradish. When I took it out of the fridge to serve, it was like an aspic! I stirred it vigorously and it softened up again. When cleaning up the dishes though, I found that it re-gelled.

Scientists out there, what is going on here?

I use the Heinz ketchup, horseradish (Millers - a local staple), a bit of lemon juice and a dash or two of Worcestershire sauce and never had a problem you're describing. I'm against using hot sauce as the hot pepper can interfere with the wine palate, whereas horseradish (and hot mustards) get you in the nasal passages and go away quickly. I have no idea why yours might have gelled, but perhaps it's the brand of ketchup?

I use the Heinz ketchup, horseradish (Millers - a local staple), a bit of lemon juice and a dash or two of Worcestershire sauce and never had a problem you're describing. I'm against using hot sauce as the hot pepper can interfere with the wine palate, whereas horseradish (and hot mustards) get you in the nasal passages and go away quickly. I have no idea why yours might have gelled, but perhaps it's the brand of ketchup?

I used Heinz also. Did you ever make yours the day before?

Carrie...I wonder if it is the horseradish...most horseradishes are "horseradish sauce" which, I believe, contains egg whites and other ingredients. It's difficult to find straight horseradish. Could that be it?

Carrie...I wonder if it is the horseradish...most horseradishes are "horseradish sauce" which, I believe, contains egg whites and other ingredients. It's difficult to find straight horseradish. Could that be it?

Ingredients are: Horseradish, distilled vinegar, water, soybean oil, salt, artificial flavoring (huh?), sodium bisulfite (to protect color and flavor). That's it. What do you think?

Gosh Carrie...that doesn't sound like the issue at all...I am stumped!

Since it only takes about 2 minutes to make, I always make it just before serving. I made some yesterday, but it's all gone, even though there is some left-over shrimp .

Could it have something to do with the soybean oil in the horseradish and some ingredients in the hot sauce?

My prepared horseradish contains only horseradish root, vinegar and salt.

For cocktail sauce I generally use Heinz ketchup, horseradish, lime juice, very minced celery, and a little bit of garlic powder & fresh ground pepper.

Oh yea, and Worcestershire sauce.

I guess I will make it right before serving from now on, but I just kinda wanted to know why it happened. Strange. All ingredients were very fresh. Just purchased ketchup, horseradish, and a lemon right off my tree.

Carrie, that is odd. I use ketchup (Heinz), horseradish (Gold's), and lemon, too, and I've never seen it set up like that.

I guess the tomatoes are providing the pectin? Anyway, Worcestershire and hot sauce are both basically vinegar so I'm just as surprised as everyone else.

Okay, someone else, please try mixing up a small batch just for the heck of it, and put it in your fridge overnight. See what happens. Please?

I have always used Heinz Chile Sauce, lemon juice and horsradish. I prefer the texture the chile sauce gives to the sauce.