Mmmmmmmm shrimp cocktail- here I come!
- Carbohydrate 4.2893875 g
- Cholesterol 0 mg
- Fat 0.117645833333333 g
- Fiber 0.879758317391078 g
- Protein 0.72828 g
- Saturated Fat 0.0236124166666667 g
- Serving Size 1 1 Serving (30g)
- Sodium 30.0642916666667 mg
- Sugar 3.40962918260892 g
- Trans Fat 0.0275758333333333 g
- Calories 19 calories
Step-by-step
- Whisk all ingredients together in a small bowl.
- Let stand in refrigerator for at least an hour before serving.
Prepared horseradish contains volatile isothiocyanates that require an acidic environment to stabilize their characteristic bite. Mixing grated horseradish directly with tomato paste and white vinegar creates that necessary suspension immediately. Standard commercial versions rely on high-fructose corn syrup to mask the sharpness of the root. This formulation bypasses refined sugars entirely while preserving the pungent profile essential for pairing with chilled seafood.
Balancing Heat and Acidity
Tomato paste acts as a thickener and umami base, contributing glutamates that round out the sharp notes of vinegar and horseradish. Whisk the ingredients thoroughly in a small glass or stainless steel bowl to distribute the salt evenly across the tomato solids. Allow the mixture to rest in the refrigerator for a minimum of 60 minutes. This chilling window permits the flavors to meld as water molecules hydrate the dehydrated onion powder. Keep the sauce stored in an airtight glass jar for up to one week.
- If the heat from the horseradish is too aggressive, incorporate a neutral oil or a drop of water to coat the palate and dilute the concentration of volatile compounds.
- When white vinegar is unavailable, substitute apple cider vinegar at a one-to-one ratio without altering the structural integrity of the sauce.
- Ensure the bowl used for mixing is non-reactive, as reactive metals can impart a metallic off-flavor to the tomato paste during the resting phase.
