Tomato, Horseradish & Lime Cocktail Sauce

Name: Tomato, Horseradish & Lime Cocktail Sauce
Yield: Makes about 1 cup [240 ml]
Cuisine: American
Ingredients: ½ cup [130 g] Tomato Confit, chopped to a pulp; 1 Tbsp minced shallot; 1 Tbsp plus 1 tsp olive oil; 2 Tbsp red wine vinegar; One 1-in [2.5-cm] piece fresh horseradish, peeled and finely grated; 1 Tbsp fresh lime juice; ¼ cup [60 ml] water, as needed (optional); Kosher salt; 2 Tbsp Worcestershire sauce; 1 Tbsp chopped fennel fronds; Freshly ground black pepper

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This is my riff on a classic cocktail sauce, though there’s very little similarity other than the combination of tomato and horseradish. I think this hits the spot when you want a garnish with more presence than simply lemon juice or a mignonette.

Ingredients

½ cup [130 g] Tomato Confit, chopped to a pulp
1 Tbsp minced <

Europe
Americas
Italy
United States
Fish course
Garnish
Sauce
Pescatarian
Gluten-free
California
Venice
Mediterranean

Method

In a small bowl, combine the tomato confit, shallot, horseradish, lime juice, olive oil, vinegar, Worcestershire sauce, and chopped fennel fronds and mix well. If the sauce seems too thick, loosen it with water, adding 1 Tbsp at a time. Season with salt and pepper. Let sit at room temperature for 2 hours before serving so the flavors can develop and meld.