How to Make Seafood Sauce

A good sauce can enhance the flavor of your seafood. There are many sauces available to purchase, but they usually don't compare to the fresh taste of your own homemade sauce. Horseradish is the most notable ingredient in a seafood sauce and is available in most supermarkets.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Fresh horseradish root, 8 to 10 inches long
• Vegetable peeler
• Knife
• Food processor
• Water
• White vinegar
• Salt
• Bowls
• Red onion
• Ketchup
• Chile sauce
• Lemon juice
• Whisk
• Grater

1. Purchase your horseradish, which you'll find in the produce section of most supermarkets. Choose a firm root without defects.
2. Use the straight part of the horseradish tuber. The bulbous end is often difficult to cut. Wash the root and scrape the skin off with a vegetable peeler.
3. Cut the root into cubes and process it in the food processor with a couple of tablespoons of water. Once you've ground it up, you may need to drain some of the liquid off if it's too watery. It's very potent at this point and can burn your throat and eyes if you get it to close to your face.
4. Add 1 tbsp. white vinegar and a pinch of salt and continue to process until ground into a paste. Transfer your prepared horseradish to a small glass jar, cover and refrigerate until ready to use for up to 4 weeks.
5. Grate 1/2 of a small red onion and add it to 1/2 cup ketchup, 1/2 cup chile sauce, lemon juice, salt and your prepared horseradish.
6. Refrigerate until ready to use. Give it a taste before serving. You may need to add a little more salt or lemon juice after the flavors have blended.

Tips & Warnings

• It's best to work with fresh horseradish in a well-ventilated area.
• Plan to make your homemade seafood sauce a day in advance. Chilling it for 24 hours enhances the flavor. You can keep the sauce for up to a week in the refrigerator.
• This sauce also pairs well with shrimp and steak.