I loved this cocktail sauce, but I go about making sauce with horseradish a little differently. When I read this recipe, I KNEW I would need to use "The Method". Remember the old adage, "you can always add, but you can't always remove". So when making this the first time, I grated the full amount of horseradish the recipe called for. I assembled the remaining ingredients in a bowl, THEN I began adding the horseradish, a small amount at a time, (knowing my family & friends, I started at 1/2 Tablespoon). I then chilled this for at least 15 minutes (because the flavors need to meld. After at least 15 minutes, We test with a cold shrimp. Then, if it's not enough, I add another 1/2 Tablespoon. Again, in to meld & again test. Continue as needed. Keep in mind, this is a one time only process (much to my family's dismay)! After this I make a permanent adjustment in my recipe book. This beats having to throw an overly spicy item away, & starting over or a late run to the market.
I do this with a lot of recipes for sauces, as well as adjusting salt, pepper, sauces, gravies etc., for recipes I'm making for the first time. The melding process isn't always necessary, but tasting with a clean utensil, or in this case a cold shrimp.
For us, 1 Tablespoon was sufficient, but we tend to go with the younger children's spice level. When at a party, I use this, & make a spicier version (1 & 1/2 Tablespoon) for those "Non-Gringo's", level, such as myself . HTH!
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I loved this cocktail sauce, but I go about making sauce with horseradish a little...