The message 
from Arri London  contains these words:



> Pete wrote:
> > 
> > "Arri London"  wrote in message
> > news:4AE3944F.42039295@ic.ac.uk...
> > >
> > >
> > > Pete wrote:
> > >>
> > >> >
> > >> > I would leave out the mayonnaise.
> > >>
> > >> Eh? I really don't fancy prawns smothered in a "cocktail sauce"
> > >> of tomato
> > >> ketchup, worcester sauce and Tabasco, unless maybe it was served in a
> > >> very
> > >> big glass glass with lots of vodka and no prawns, but maybe a stick of
> > >> celery?
> > >>
> > >> Did you have something else in mind to replace the mayonnaise?
> > >>
> > >> --
> > >> Pete
> > >
> > > The average US version of 'cocktail sauce' for prawns doesn't contain
> > > mayonnaise. It is mostly ketchup and horseradish or variations thereof.
> > 
> > That's definitely a new one on me. Are you talking of a mix of
> > ketchup + the
> > type of horseradish "relish" served with roast beef in the U.K.? I
> > must say
> > though that most of the prawn/shrimp cocktail sauces I ate in the States
> > always seemed to be mayonnaise based.
> > 
> > --
> > Pete

> The 'prepared' horseradish...just the ordinary cream-coloured stuff of
> grated horseradish, vinegar and salt.

> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
> restaurant...always ketchup/horseradish or similar.

   I'd have thought ketchup and horseradish would completely vanquish
the flavour of prawns?

   Janet