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.