[CARNIVOROUS1]

I'm the chef/owner of a N.Y.C. Steakhouse. We've had the same recipe for cocktail sauce for many years, but it seems that, for no apparent reason, it congeals to the point of being almost gelatenous after being refrigerated. The recipe is 2 parts Heinz Chile Sauce to 1 part Heinz Ketchup. We then add prepared horseradish, worcestershire sauce and lemon. The odd thing is that it does not happen all of the time. If anyone out there has experienced this problem and knows of a solution, I would greatly appreciate the tip.

[cape chef]

CARNIVOROUS1,
First let me welcome you to Cheftalk.
I love New York,and have enjoyed many of the citys great steak houses.

Secondly,don't be disgureged, Horseradish root has a pretty high % of starch that if allowed to sit for a few days unstirred at 38/36 degrees it can start to solidify. This has happened to me a thousand times and it is just a stir and a sqeeze of fresh lemon juice that will break down the starch.ketchup and chile sauces also have a degree of gelatanious properties.
I hope this helps and welcome

cc

[CARNIVOROUS1]

Cape Chef,
I'm brand new to this site and I'll add that I've never used a bulletin or chatted via the internet. A (chef) friend of mine emailed me the adress to this site quite a while ago and I simply forgot about it.
The problem with the cocktail sauce has recently been plaguing me and my friend again reminded about this site. Your information was invaluable ( I didn't realize that horseradish had such a high amount of gelatenous properties/pectin). Your response time is greatly appreciated & I look forward to enhancing my scope of knowledge through this site.
Thanks again

[Papa]

Welcome to the Chef Talk cafe Carnivorous 1!

You will find a great Community here and a lot of professionals willing to assist you in your culinary explorations.

I am looking forward to your posts. Welcome once again!

[Isa]

Welcome Carnivorous, hope you'll find the answers you are seeking.